• 1 tbsp oil
• 600g Welsh Lamb shoulder or neck, cubed
• 2 onions
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground coriander
• ½ tsp black pepper
• 400g tin of chickpeas
• 400g tin of tomatoes
• 400ml lamb or vegetable stock
• 50g sultanas
• 50g dried apricots
• 50g dates (pitted)
• Juice and zest of 1 lemon
• Juice and zest of 1 orange
• 1 tbsp honey
• 250g couscous
• Handful of mint
• Pomegranate seeds
• 1 tbsp flaked almonds

1. Preheat the oven to 170°C / 150°C fan / Gas Mark 3.
2. Heat the oil in a frying pan and fry the lamb until browned, then transfer it to a casserole dish.
3. Fry the onion for 2 minutes, then add all the spices and stir well; add the tomatoes, lentils, potatoes, apricots, stock, juices, zest, and honey.
4. Transfer the entire mixture to the casserole dish.
5. Cover and cook for about an hour and a half, until the meat is tender.
6. Remove the lid and add the couscous and sultanas. Return to the oven for about 25 minutes until the liquid has been absorbed. You may need to add a little more stock if it seems a bit dry.
7. Before serving, stir in the mint and garnish with the pomegranate seeds and nuts.

Rysait gan Elwen Roberts

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