Prepare your lamb fillets by cutting any visible fat off. Heat the oil in a large pan. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly brown. Remove the lamb to a plate and set aside.
Using the same pan add the sliced onions and garlic cook for about 5 minutes or until softened. Return the lamb to the pan and add the cumin, smoked paprika and ground coriander then give it a good stir.
Add the stock, zest, juice, cinnamon and honey. Season with salt and pepper. Bring to the boil then reduce the heat, simmer and cover for 1 hour.
Add the apricots and fresh coriander then stir in well. Cover and cook for another 45 minutes. After 15 minutes add the ground almonds and stir in well, this will help thicken the sauce.
Add 300ml of vegetable stock to a saucepan and bring to the boil, add the cous cous turn the down the heat, simmer and cover for 5 minutes. Turn the heat off and let stand for 5 minutes. Fluff up with a fork and add handful of fresh coriander, half lime zest and a squeeze of lime juice. Season with pepper and stir well.