Ingredients

• 1 tbsp vegetable oil
• ½ onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tsp curry powder
• 1 tsp coriander seeds
• crushed
• 1 tsp cumin seeds
• crushed
• 110g/4oz lamb chump
• chopped into 2cm/1in cubes
• water
• to cover
• 1 stalk purple sprouting broccoli
• trimmed and chopped into pieces
• 5 tbsp double cream
• handful fresh coriander
• chopped
• to serve
• 1 lemon
• juice only
• ½ onion
• finely chopped
• 100g/3½oz couscous
• 200ml/7fl oz hot vegetable stock
• small handful dried apricots
• chopped
• handful fresh herbs
• such as parsley
• chives
• coriander
• chopped
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• For the lamb curry
• heat the oil in a frying pan over a medium heat and fry the onion until softened. Add the garlic and cook for one minute.
• Stir in the spices and cook for a further 2-3 minutes
• then add the lamb pieces and cook
• turning
• until browned on all sides.
• Add enough water to cover the meat and bring to the boil. Reduce the heat and simmer for ten minutes. Add the broccoli pieces and simmer for a further five minutes
• or until the broccoli and lamb are tender. Stir in the cream and simmer gently until slightly thickened.
• For the couscous
• squeeze the juice of half the lemon over the chopped onion and set aside.
• Place the couscous into a large bowl and pour over the hot vegetable stock. Cover with cling film and leave for 5-6 minutes
• or until all the liquid has been absorbed and the couscous is tender. Remove the cling film and separate the grains of couscous with a fork.
• Add the chopped onion to the bowl along with the lemon juice it was soaked in
• the apricots and chopped herbs.
• Drizzle over the olive oil and the remaining lemon juice
• season with salt and freshly ground black pepper and mix well.
• To serve
• sprinkle the chopped coriander over the curry. Place the couscous onto a plate and top with the curry.