2 tablespoons olive oil
4 pounds lamb stew meat, cut into 2-inch cubes
Salt, to taste
Ground black pepper, to taste
2 medium onions, peeled and sliced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 cinnamon stick
1 1/2 cups dried apricots
2 tablespoons honey
1 (15-ounce) can chickpeas, rinsed and drained
6 cups plain cooked couscous
2 tablespoons finely chopped, fresh cilantro

Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the lamb with the salt and pepper. Brown on all sides, about 8 minutes total. Remove to a plate.

Add the onions and cook until softened, about 5 minutes. Return lamb to pot along with the cumin, ginger, cinnamon stick and 1 cup water. Bring to a boil, cover, turn heat down and simmer until lamb is tender, about 1 1/2 hours.

Stir in the apricots, honey and chickpeas; heat through. Adjust seasonings. Spoon over the couscous and sprinkle with the cilantro before serving.

Makes 6 to 8 servings.