Preheat oven to 160°C

Dust the lamb in the flour, shake off the excess

Heat half the oil in a large flameproof casserole dish over a medium to high heat. Add lamb in two batches. Cook, turning, for about 5 minutes, or until browned all over. Remove from the dish

Heat remaining oil in same dish, add onions and garlic. Cook stirring until onions are soft. Add seasoning, stir again for 30 seconds until fragrant

Return lamb to the pan with tomatoes, 1 cup of stock and lemon zest. Stir to combine

Cover with a lid and transfer to the oven, turning the lamb half way, for about 3 hours or until lamb is falling off the bone

Meanwhile to make the cous cous, heat stock in a medium saucepan. Add boiling water and couscous and simmer, covered, stirring occasionally for 8 to 10 minutes or until tender and the water is absorbed

Serve lamb tagine with cous cous, topped with parsley/coriander, apricots and almonds