Heat the oil in a large casserole dish and fry the onion and
garlic gently for 2–3 minutes. Add the spices, carrots and
sweet potato and heat through. Turn the heat up to high and
sear the lamb pieces, turning to brown on all sides, pushing the
vegetables to the edges of the pan to allow room.
Cover with stock and add in the apricots and bay leaf. Bring to
the boil, turn the heat down to low and place a tightly fitting lid
on to let it simmer away gently for one hour.
For the couscous, boil the kettle and pour over enough
to cover the grains, with an extra inch. Cover and leave as
per packet instructions. Blitz the cauliflower florets in the
processor until rice-like. Tip into a saucepan, and over a
low heat add a few tablespoons of hot water, then stir until
softened a little and the water has evaporated, about 2–3
minutes. Combine with the couscous and sultanas and stir
In a small bowl, whisk together the yoghurt, lime juice and
half of the coriander leaves. Fill bowls halfway with the
cauli-couscous mix and then ladle over the lamb. Top with
the yoghurt and sprinkle over remaining coriander and pomegranate jewels to finish.