1 3/4 pounds lean lamb leg steak
4 1/2 ounces onions, chopped
2 cloves garlic, chopped
1/2 teaspoon cayenne pepper
2 inch cinnamon stick, broken in half
1 teaspoon ground ginger
1 teaspoon paprika
10 - 12 saffron strands
Salt
Black pepper
4 1/2 ounces ddried apricots, quartered
6 ounces carrots, diced
3 1/2 ounces zucchini, diced
12 ounces tomatoes, chopped
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh parsley
10 1/2 ounces couscous
To garnish: chopped fresh coriander and parsley

Preparation Instructions:

Trim any fat off the lamb and cut it into 1 inch cubes. Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika, and saffron into the bottom of a double boiler or a large saucepan, season to taste, and add enough water to cover. Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes. Add the apricots, carrots, zucchini, tomatoes, coriander, and parsley to the pan and cook, covered, for a further 15 minutes. Meanwhile, following package directions, prepare enough couscous for six people. Add salt to taste. To serve, spoon the couscous onto a 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. Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.