Prepare the beef stew by heating the olive oil in a large casserole dish over a medium high heat. Season the beef and seal in batches until golden brown. Transfer to a plate and reduce the heat a little.
Add the diced onion and garlic and saute for 2-3 minutes until they start to soften. Add 1tsp of ground cumin stick and the nutmeg to the dish and stir well.
Stir the beef back in and cover with the beef stock. Add the apricots and cinnamon stick. Bring to the boil, cover then reduce to a gentle simmer for 45 minutes or until the beef is tender and falls apart easily.
Meanwhile, prepare the couscous; lace the couscous in a large heatproof bowl. Bring the chicken stock to a boil in a saucepan over a medium-high heat. Add the raisins to the couscous and pour the stock over the couscous mix, then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed. Remove the clingfilm and fluff the grains with fork and then season and keep warm to one side.
Once the beef is cooked, stir in the honey, ground almonds and 2tbsp of mint and check the seasoning. Combine the remaining ground spices in a small bowl.
Transfer the couscous into serving bowls and top with the beef stew when it is ready. Arrange the toasted almonds around the perimeter and sprinkle the remaining mint and some of the spices on top before serving.
*Some Halal products may only be available in limited stores
See all Ramadan recipes