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Moroccan Lamb

1/4 cup of dried apricots
250 ml(1 cup) boiling water
700g lamb fillets or backstrap cut
3 tablespoons vegetable oil
1 large onion, finely sliced
2 teaspoons fresh crushed garlic
1 cinnamon quill
2 1/2 teaspoons ground cumin
2 teaspoons ground tumeric
2 1/2 teaspoons ground ginger
3 teaspoons ground coriander seeds
1/4 teaspoon sea salt
cracked black pepper
1/2 cup fresh coriander leaves

Coriander Couscous

1 1/2 cups couscous
1 cup chicken or beef stock
2 tablespoons chopped coriander leaves

Moroccan Lamb

Place apricots in a bowl and cover with boiling water. Allow to stand for 10 minutes

Cut each fillet into small pieces. Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the lamb, sear for 1 minute each side. Remove to a side plate.

Reduce heat to low-medium, heat 1 tablespoon of oil and add the onion and garlic. Allow to cook for 5 minutes. Add all the spices, stir well to combine and cook for 2 minutes.

Add apricots and water to the spices, stir well, cover with a lid and allow to simmer for 5 minutes. Season to taste with salt and pepper.

Add lamb and coriander tofrying pan and heat through for 2 to 3 minutes. If sauce thickens too much, add a little extra water to the frying pan.

Coriander Couscous

Bring stock to boil over high heat. As soon as stock starts to boil, remove from heat and pour in couscous. Cover and stand for 5 to 10 minutes.

Add butter and fluff with a fork. Stir through coriander.