Preheat the oven to 160°C-180°C. Cut the lamb into 2cm cubes and coat with oil instead of adding oil to the dish.
Heat a large pan over a moderately high heat. Brown lamb in small batches (about 200g at a time). Remove each batch and place it in a casserole dish.
Reduce heat in pan to low and add onion, cumin and paprika and cook until onion is transparent. Add, carrots, apricots, chickpeas (including liquid from the can) and stock, stirring occasionally until it boils. Pour over the lamb and stir to combine.
Cover, place in the oven and simmer for approximately 1½-2 hours or until the lamb is very tender. Stir occasionally and adjust the heat as required to maintain simmer. Add a little water or stock if needed to keep the ingredients just covered. Serve with couscous and finish with toasted almonds, raisins, dried apricots and fresh mint.