Preheat the oven to 220°C, 425°F, Gas Mark 7.

Remove any fat from the neck fillets, place in a roasting tin, brush with a little oil, then sprinkle the turmeric and cinnamon. Roast for 10 minutes then brush with honey and continue to cook for a further 5-10 minutes depending upon how "well done" you like your meat.

Meanwhile, place the couscous in a bowl and pour over 350ml (12fl oz) water. Leave to soak for 15 minutes, then steam over a large pan of water in a fine sieve for 35 minutes.

When the lamb is cooked, remove from the pan, cover with foil to keep warm. Transfer the cooking juices to a saucepan and add the onion and garlic. Cook over a high heat until the onions are browned and softened.

Stir in the remaining ingredients and then the couscous. Mix through then transfer to a serving dish. Slice the warm lamb and place over the couscous. Pour over any meat juices, then serve immediately with plenty of freshly chopped coriander.