Ingredients

Steps

• Mix the cubed lamb and olive oil in a bowl.
• Grind coriander, cumin, and chilli flakes with a pestle and mortar.
• Add the ground spices, salt, and pepper to the lamb and combine.
• Cook the lamb on a smoking hot griddle pan for 2 minutes per side.
• Combine the cooked couscous with olive oil, dill, and parsley in a bowl.
• Melt 25g of butter in a pan and cook the sugar, vinegar, and apricot until soft.
• Stir in the remaining 25g of butter to create a thick purée.
• Serve the lamb over the couscous and drizzle with the apricot sauce.