Heat vegetable oil in a pan and fry the chopped onion until softened.
Add garlic for one minute, then stir in spices and cook for three minutes.
Add lamb pieces and brown on all sides.
Cover meat with water, boil, then simmer for ten minutes.
Add broccoli and simmer for five minutes until tender.
Stir in cream and simmer until thickened.
Squeeze half a lemon over chopped onion and set aside.
Pour hot vegetable stock over couscous in a bowl, cover, and leave for six minutes.
Fluff couscous with a fork and mix in the lemon-soaked onions.
Add apricots, herbs, olive oil, remaining lemon juice, salt, and pepper.
Serve the curry over the couscous garnished with coriander.