Step 1

Preheat oven to 180°C. Heat 1 tablespoon oil in a flameproof casserole dish over medium-high heat. Cook the lamb, in 2 batches, turning, for 5 minutes, or until brown. Transfer to a large bowl.

Step 2

Heat the remaining oil in the dish over medium heat. Cook the onion for 5 minutes or until soft. Stir in the garlic, cinnamon, cumin, ground coriander, paprika and saffron for 1 minute or until aromatic. Stir in the stock, tomato, sugar, half the fresh coriander and half the mint. Bring to the boil. Season.

Step 3

Add lamb. Cover. Bake for 1 hour 30 minutes. Add pumpkin. Cover. Bake for 30 minutes or until pumpkin is soft.

Step 4

Transfer lamb and 2 cups of sauce to a heatproof bowl. Cover to keep warm. Add couscous to the pumpkin mixture. Stir until just combined. Cover. Set aside for 5 minutes or until liquid has absorbed. Divide among bowls. Top with the lamb and sauce, and remaining coriander and mint.