Not completely my recipe but I have adapted and added to it.
500g boneless lamb shoulder, diced (I get the butcher to chop it up for me so it is even easier!).
1 (or 2 small) onion chopped
2 cloves garlic chopped/grated
1 thumb sized piece of ginger grated
1 generous table spoon corriander seeds
1 generous teaspoon cumin seeds
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons tomato puree
2 tins chopped tomatoes
1 tin chick peas, drained
3 carrots, chunkily chopped
300g cous cous
handfull of dried apricots chopped
500ml hot stock/boiling water
1/2 lemon juice
Looks like a lot of ingredients but it is really easy I promise!
Gently fry the onion, ginger and garlic in a little oil, crush the spices and add them put the lid on and cook for a few mins until they are soft.
Add the lamb, carrots, puree, honey, tomatoes and bring to a simmer.
Cover and put in the oven at 160 for 1 1/2 to 2 hours. Take the lid off for the last 45 mins to help it thicken. Add the chickpeas 20 mins before the end.
To make the cous cous mix the cous cous with a tablespoon or 2 of olive oil and the lemon juice.
Add the hot stock/water mix and cover with cling film. Leave for 10 mins.
After 10 mins mix in the apricots and raisins with a fork (it's nice with some chopped mint or corriander if you have it but I usually don't!)
Thats it - I mix JJ's in with the cous cous so he can scoop it all up in one.