• 2 tbsp olive oil
• 1kg boneless lamb shoulder, chopped into 3cm cubes
• 2 red onions, finely sliced
• 2 garlic cloves, crushed
• 3cm peeled root ginger, grated
• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp ground turmeric
• 1⁄4 tsp ground allspice
• 2 x 400g tins chopped tomatoes
• 500ml lamb stock (made using 1 stock cube)
• 1 x 400g tin chickpeas, drained and rinsed
• 175g dried figs, halved
• 1 tbsp clear honey
• 35g toasted flaked almonds
• a handful of fresh mint, roughly chopped

For the couscous

• 300g couscous
• 350ml hot lamb or chicken stock (made using 1⁄2 stock cube)
• a handful of fresh mint, coriander and parsley, roughly chopped