2-3 teaspoons sunflower oil
400g (14oz) lean boneless lamb, cubed
1 large red onion, chopped
1 clove garlic, finely chopped
2 tablespoons plain flour
1 teaspoon ground coriander
1 teaspoon ground cumin
400ml (14fl oz) vegetable or chicken stock
150ml (1/4 pint) red wine (or additional stock)
225g (8oz) baby button mushrooms
1 tablespoon tomato puree
1 bouquet garni
Freshly ground black pepper, to taste
150g (5 1/2 oz) dried apricots, halved if desired
250g (9oz) couscous
1-2 tablespoon chopped fresh coriander