- Put a generous splash of olive oil into a large casserole dish over a high heat. When the oil is hot, add the lamb shoulder gradually, browning all over. Remove from the dish and put to one side to rest on a piece of kitchen towel.
- Add another splash of oil to the pan and reduce the heat to medium. Throw in the onion, garlic and ginger and cook until soft and translucent. Add the coriander seeds and cook until fragrant.
- Add the wine, bring to the boil and continue to boil for 2 minutes. Then introduce the passata and mix well. Add the lamb and the stock so the meat is covered. Add the cinnamon stick and saffron and simmer for 30 minutes.
- Add the drained chickpeas to the casserole, with the olives, lemons and apricots. Cook for 20 minutes or until the lamb is tender
- If the sauce has not thickened by this time, spoon out some of the liquid and transfer to another small pan. Reduce the liquid by heating over a high heat. Once the liquid has reduced return to the casserole.
- Remove a ladleful of sauce from the casserole just before serving and reduce in another pan over a high heat until you achieve a gravy-like consistency. Add a spoonful of harissa and pour into a serving jug.
- Add the couscous, boiling water and a pinch of salt into a heatproof container. Stir well and tightly cover with cling film.
- Leave to stand for 4-5 minutes and then remove the cling film. Fluff the couscous with a fork to separate the grains.
- Serve the couscous equally into bowls with the shredded mint. Present the lamb in a bowl with the harissa sauce, some extra harissa and the couscous.