Cut the neck fillets into 3cm cubes. Peel and finely slice the onion. Peel and finely dice the garlic. De-seed and dice the chilli. Dice the apricots. Pick the coriander leaves and chop roughly. In a pestle and mortar coarsely grind the fennel seeds, cumin seeds, cardamon pods and mustard seeds. Cut the pomegranate in half and remove the seeds. Chop the pickled lemon.
Heat a large saucepan and add the olive oil. Season the lamb with salt and pepper. Add the lamb cubes and sear. Add the onions to the pan and sweat until translucent. Next, add all of the spices and cook for 2 minutes. Then add the diced apricots and cook for a further 3 minutes. Add the chopped tomatoes with a glass of water. Bring to the boil and simmer until the meat is tender and the water has reduced to a thick sauce.
Mix the olive oil and salt with the cous cous. Bring the water to the boil and pour over the cous cous mixture. Cover with clingfilm and allow the couscous to absorb the water. After about 10 minutes remove the clingfilm, break the couscous up with a fork. Season to taste and fold in the chopped coriander, pickled lemon and the pomegranate seeds.
Serve the tagine on top of the couscous and sprinkle with a few freshly chopped coriander leaves.
«You can serve the tagine with rice or Arabic flatbreads. For the meat you could use the shoulder cut instead of neck fillets.»