Recipe Raphaella Frame-Tolmie Photograph Russell Smith Ingredients: 1⁄4 cup olive oil 2 garlic cloves, crushed 1t cumin seeds, crushed 1t coriander seeds, crushed 1t ground turmeric 1⁄2t ground cinnamon 1⁄4t ground cloves 2 star anise 1kg deboned leg of lamb, trimmed and cut into 2,5cm cubes olive oil, for browning 1 red onion, chopped 500ml lamb stock zest of 1 lemon 1×400g tin chickpeas 75g dried apricots 400g diced butternut 1T demerara sugar 1⁄2t ground cinnamon 2t honey 2T olive oil sea salt and milled black pepper 1 cup couscous 1t vegetable stock powder 1⁄4t ground cumin 1⁄4t turmeric 1 cinnamon stick 20g pumpkin seeds 60g coriander leaves Directions: Combine the olive oil, garlic, cumin seeds, coriander seeds, turmeric, cinnamon, cloves and star anise, and mix well. Place the lamb cubes in a non-metallic bowl, cover with the marinade and toss to coat. Cover with clingfilm and leave to marinate for one hour. Preheat the oven to 180°C. Heat a little olive oil in a large saucepan and brown the lamb in batches, removing with a slotted spoon and setting aside. In the same pot, sauté the red onion for about two minutes, until it begins to brown. Return the meat to the pan and add the lamb stock. Bring to the boil, then reduce the heat and simmer, covered, for one hour. Add the lemon zest, chickpeas and apricots, and cook for a further 15 to 20 minutes. Drain this liquid into a small saucepan, reducing it to about a cup and thickening it. Pour it over the lamb and toss to coat. Place the butternut in a roasting tray, sprinkle the demerara sugar and cinnamon on top, drizzle the honey and olive oil over, and season with salt and pepper. Place in the oven for about 40 minutes, then remove and allow to cool. Put the couscous in a heat-proof bowl with the vegetable stock powder, cumin, turmeric and cinnamon stick. Add one cup of boiling water, cover and leave to swell for about 15 minutes. Remove the lid and separate the grains with a fork. Combine the couscous, lamb and butternut in a bowl, and add the pumpkin seeds and coriander leaves. Serve warm. Serves 8 This recipe is from the February 2012 House and Leisure Food issue.