Cooking method:

1. Heat 1 tbsp of the oil in a large heavy based casserole and brown the meat well, you will need to do this in batches. Meanwhile, in another pan sweat the onions and celery in the remaining oil and cook until softened and lightly golden.
2. Add the ginger, spices and garlic and cook for a couple of minutes.
3. Transfer all to a large casserole, add the tomatoes and cook until thick and pulpy. Pour in the stock and bring to the boil.
4. Turn to a very gentle simmer and cook for 1 hour.
5. Brown the aubergines in the remaining oil, season well and add to the casserole with the apricots.
6. Continue cooking gently for another hour or so until all is meltingly tender.
7. Scatter with chopped mint, nuts and some pomegranate seeds and serve with couscous.