Heat the oil in a large pan over a medium heat so that you have a thin layer over the bottom and add the diced onion. Cook, stirring now and then, until the onion is going translucent, around 3-5mins.

Add the cubed lamb and brown the meat on all sides, increasing the heat slightly if you need to so that the meat browns rather than stews.

Add the cumin, cinnamon, turmeric, ginger and saffron and stir through so the onions and eat are coated and the spices start to cook slightly.

Pour in just enough water to cover the meat (around 1 ½-2 cups) and bring the pot to a boil. Cover the pan and reduce the heat so that it is just simmering. Leave to cook for around 1 ½hours.

After this initial cook, you can easily stop the cooking process, allow it to cool and either refrigerate overnight or freeze until you need it. When you continue, add the dried apricots, dried plums, chickpeas, honey and squash and mix them all through well. Top up the liquid if needed until it is just about covering, then continue to simmer, covered or partially covered for another approx 30 minutes until the squash is tender to a knifepoint.

Serve the tagine over couscous.