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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 if using,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 6 people. Add salt to taste. To serve, spoon the couscous onto 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.
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Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices
Traditional tagine for Moroccan slow-cooked dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Flame-safe ceramic tagine — stovetop to table Moroccan cooking