Ingredients

1 lb. trimmed lamb (shoulder meat) cut into 1 inch cubes 1 medium cooking onion, diced 1 carrot, diced 2 stalks of celery, diced 1 tsp toasted coriander seeds ½ tsp toasted fennel seeds 1 tsp cumin 1 ½ tsp ginger, minced 2 tsp garlic, minced 6 tbsp flour 4 cups beef stock ¼ tsp of grated orange zest Juice of half an orange 1 cup diced tomatoes, drained ¼ cup toasted sliced almonds 12 dried apricots 1 Yukon gold potato, peeled and diced 2 cups baby spinach olive oil plain Greek yogurt cilantro leaves, chopped 3 cups couscous Zest and juice of 1 lemon salt and pepper