Matt Tebbutt served up lamb and apricot Cape Malay curry with couscous on Saturday Kitchen.

The ingredients for the lamb marinade: 1 shoulder of lamb (approximately 1kg), diced, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 2 tsp turmeric, 1 tbsp tamarind paste, 2 tsp dried chillies, 1 tsp fennel seeds, 3 garlic cloves, 1 cinnamon stick, 3 garlic cloves, finely grated, 1 red chilli, finely chopped and 1 cm piece fresh ginger root, grated.

For the curry: 2 tbsp sunflower oil, 2 tsp dried chilli flakes, 1 tsp fennel seeds, 2 onions,thinly sliced, 1 400g tin chopped tomatoes, 2 tbsp tomato purée, large handful dried apricots, roughly chopped, 2 tbsp apricot chutney, 100g desiccated coconut, bunch coriander, roughly chopped, to serve and 50g fresh coconut, grated, to serve.

For the couscous: 500g dried couscous, 1 small cucumber, diced, 1 pomegranate, seeds only, bunch basil, roughly chopped, bunch flat leaf parsley, roughly chopped, bunch coriander, roughly chopped, handful dried apricots, roughly chopped and 4 spring onions, roughly chopped.