1. Preheat oven to 170ºC. Place lamb in a large bowl. Add flour and toss to coat. Set aside.

2. Heat 2 teaspoons of the oil in a large flameproof casserole dish over a medium heat. Add onion and cook, stirring occasionally for 5 minutes or until softened. Remove from casserole dish and set aside.

3. Heat remaining oil in casserole dish. Add half the lamb and stir until browned, then remove. Repeat with remaining lamb, adding a little more oil, if necessary. Return lamb and onion to casserole dish. Add garlic and spice blend and stir for 1 minute, then add ginger, chillies, lemon peel, carrots, tomatoes, tomato paste, stock, apricots and honey. Stir to combine, then bring to the boil. Cover and place in oven. Cook 1½ hours or until lamb in tender (stir casserole halfway through cooking). Season with salt.

4. Stir in half the coriander. Serve with couscous and sprinkle with remaining coriander. 

* Middle Eastern Spice blend is available in the spice section of the supermarket.