Moroccan lamb stew

INGREDIENTS

• ½ teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• 1 small bunch fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces fresh ginger, peeled
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 4 smallish quality neck fillets of lamb
• 4 sweet potatoes, peeled, cut into 2.5cm dice
• 2 red onions, peeled and roughly chopped
• 4 cloves garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick cinnamon
• 2 bay leaves
• 1 handful dried apricots
• 285 ml boiling water
• 350 g couscous
• a little wine vinegar
• 1 large bunch fresh coriander
• 4 tablespoons fat-free natural yoghurt