Step 1 Place lamb, pepper, onions, garlic, Moroccan seasoning and cinnamon stick into a large saucepan. Add enough water to cover lamb (about 4 cups). Bring to the boil and simmer gently, covered, for 1 hour.
Step 2 Add carrots, zucchini, chickpeas and figs to saucepan. Cover and simmer for a further 30 minutes. Stir in tomato paste and herbs and simmer for 5 minutes, uncovered.
Step 3 Meanwhile, place couscous into a large bowl with 2 cups boiling water. Cover and stand for 10 minutes. Serve lamb with couscous and garnish with parsley, if desired.
There are any number of ways to bruise a cinnamon stick. Our preferred method is to place it on a flat surface and roll a rolling pin over the stick once or twice. You can also run it gently along a grater, or just hit it gently several times along the bark. Just make sure there aren’t pieces of the bark breaking off.
