Moroccan lamb stew
Ingredients
- 500 g (1lb 2oz) lamb shoulder, well trimmed to remove excess fat, then roughly cubed
- 15 g (½oz) plain flour
- ½ tbsp sunflower oil
- 1 onion, thickly sliced
- 2 carrots, roughly chopped
- 2 garlic cloves, crushed
- 2 tsp. harissa paste
- 1 tsp. ground cinnamon
- 2 x 400 g tins chopped tomatoes
- 75 g (3oz) dried apricots, roughly chopped
- 100 g (3½oz) couscous
- Large handful curly parsley, roughly chopped
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