Apricot Cinnamon Lamb Meatball Tagine

Soak apricots in hot water for 10mins to plump up, drain and dice. Dice butternut squash into bitesize chunks and roast until cooked but still firm. Mix lamb mince with mixed herbs, cinnamon and finely diced red onion, mould into small balls and then roast until cooked. On medium heat, heat a saucepan and add harissa paste, stir fry for a minute or two then add chopped tomatoes, coconut milk and dried apricots, mix well and simmer for 15-20 minutes until sauce thickens slightly. Add cooked butternut squash, meatballs and sliced roasted peppers. Mix well and heat through. Place in serving dish and garnish with a swirl of yoghurt, flaked almonds and chopped mint. Serve with cous cous.