coouscouscooked according to instruction on packet
Heat the oil in a large pan and cook the lamb, onion, ginger, garlic over a high heat for 5 minutes or until nicely browned.
Add the lentils and stock, bring to a simmer then cover and cook gently for 1 hour until the lamb is tender.
Stir in the apricots and cook for a further 15 minutes. Add the lemon juice to taste then ladle into bowls and scatter with the pomegranate and coriander leaves.
Serve with the couscous.
Feel free to add extra ingredients to the couscous. Herbs such as parsley and mint will work well along with toasted pine nut or pistachio nuts.
Adding extra root vegetables such as carrots and sweet potatoes to the casserole will save cooking and serving a separate side dish. The recipe is also suitable for slow cooking either in the oven or in a slow cooker- refer to instruction booklet for cooking time.