Dust stewing lamb (I used neck fillet) lightly with seasoned flour and brown all over in hot olive oil. Transfer to a casserole.
Fry a couple of chopped shallots with a crushed clove of garlic until softened, then stir in a Tbs of ras el hanout together with
a couple of glasses of chicken stock. Bring to a simmer and pour over the lamb, stirring to mix well. Cover the casserole and bake
in a 170°C oven for about an hour, stirring once or twice. Meanwhile, slice and cut courgettes into D shapes, cut dried apricots
into halves and stir these into the casserole when the hour is up. Bake for another 20 - 30 minutes and serve with couscous made
according to the packet, mixed with toasted pine nuts, pomegranate seeds and parsley.