Preheat the oven to 160°C.
Heat a large ovenproof casserole on a medium to high heat.
Sauté olive oil, garlic, onions, ginger, and spices until the onions are soft.
Stir in the lamb, tomato purée, chopped tomatoes, and honey.
Simmer and bake in the oven for 1.5 hours until the lamb is tender.
Remove the lid halfway through the cooking time to reduce the liquid.
Reduce the sauce on the hob if it remains too thin.
Scoop out seeds from the halved pomegranates.
Mix couscous with olive oil and lemon juice in a bowl.
Pour 1 litre of boiling stock over the couscous and season.
Rest the couscous in a warm place for 10 minutes until liquid is absorbed.
Fold chopped herbs and pomegranate seeds into the couscous.
Serve the lamb with couscous, lime wedges, and Greek yoghurt.