Preheat oven to 180°F/350°F (160°C fan). (Note 6 re: other cook methods)

Spice mix - Mix the ingredients in a bowl then set aside.

Brown lamb - Toss lamb with the salt and pepper. Heat the oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in 3 batches, turning to colour the pieces all over, about 3 minutes. Remove into a bowl, then repeat with remaining lamb. Set aside.

Aromatics - Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon and spice mix. Cook for 1 1/2 minutes, stirring constantly.

Sauce - Add chicken stock and water, stir, then return the lamb into the pot.

Slow cook 1 hr 45 min - Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add apricots, put the lid back on and cook for another 1 hour, checking halfway to ensure the sauce hasn't reduced all the way (if you're concerned, add 1/2 cup water).

Lemon finish - Lamb should be tender - check! Gently stir in lemon zest.

Serve over plain couscous, sprinkled with almonds and coriander.