Spicy Lamb Tagine with Couscous

Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1 3⁄4 lbs lean lamb leg steak
• 1 1⁄2 ounces onions, chopped
• 2  cloves garlic, chopped
• 1⁄2 teaspoon cayenne pepper
• 2  inches cinnamon sticks, broken in half
• 1  teaspoon ground ginger
• 1  teaspoon paprika
• 10 -12  saffron strands
•  turmeric, if you want a little colour
•  salt and pepper
• 4 1⁄2 ounces  ready to eat  dried apricots, quartered
• 6  ounces carrots, diced
• 3 1⁄2 ounces zucchini, diced
• 12  ounces tomatoes, chopped
• 2  tablespoons  chopped fresh coriander (chopped)
• 2  tablespoons  chopped fresh parsley
• 10  ounces couscous

• garnish

•  fresh coriander
•  parsley

Directions

1. Trim any fat off the lamb and cut it into 1 inch cubes.
2. Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
3. Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
4. Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
5. Meanwhile, following package directions, prepare enough couscous for 6 people.
6. Add salt to taste.
7. To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
8. Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.