1 2/3 cups/250g dried apricots

4/3 cup/180ml orange juice

1/2 cup/125ml boiling water

2 tablespoons olive oil

900g diced lamb

2 medium red peppers (400g) chopped coarsely

1 large onion (200g) chopped coarsely

2 medium kumara (800g) or sweet potato chopped coarsely

3 cloves garlic crushed

1 teaspoon ground cinnamon

2 teaspoons ground cumin

2 teaspoons ground coriander

1 cup/250ml dry red wine

1 litre/4 cups chicken stock

2 tablespoons honey

1 cup loosely packed fresh coriander

3/4 cup/200g low-fat yoghurt

CITRUS COUSCOUS

1litre/4cups water

4 cups (800g) couscous

1 tablespoon finely grated orange rind

2 teaspoons finely grated lemon rind

2 teaspoons finely grated lime rind

Combine apricots,  juice and the water in small bowl.  Cover, stand 45 minutes.  Meanwhile, heat half the oil in large saucepan, cook lamb in batched until browned all over and remove from pan.  Heat remaining oil in same saucepan cook peppers, onion, kumara, garlic and ground spices, stirring until onion softens and mixture is fragrant.  Add wine and bring to a boil, simmer, uncovered about 5 minutes or until loquid reduces by half.  Return lamb to pan with undrained apricots, stock and honey bring to a boil.  Simmer, covered about 50 minutes or until lamb is tender.  Remove from heat and stir in fresh coriander.  Meanwhile make citrus couscous.

CITRUS COUSCOUS

Bring the water to a boil in medium saucepan, stir in couscous and rinds.  Remove from heat, stand, covered, about 5 minutes or until water is absorbed, fluffing with fork occasionally.

Serve lamb and apricot tagine on citrus couscous, drizzle with youhurt.

Preparation time 20 minutes (plus standing time) cooking time 1 hour

Serves 8