Place the apricots in a bowl and cover the apricots with 150ml boiling water and 2 teaspoons of Gault's Lamb Stock concentrate. Soak for 30 minutes. Preheat the oven to 180°C. Heat 2 tablespoons of the olive oil in a flameproof casserole dish and brown the lamb in batches then set aside. Add the remaining oil and onion and cook gently for 10 minutes until soft and golden. Add the Simon Gault Moroccan seasoning and then return the lamb to the casserole dish. Add the apricots and their soaking liquid, canned tomatoes, water and stir in the Gault's Lamb Stock concentrate. Then stir in the saffron (optional), salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour. Add the courgettes and squash with a little extra water if necessary and cook with the lamb in the oven for a further 40 minutes. Once the lamb and vegetables are cooked, remove from oven and place on a medium heat element. Mix the cornflour and water; pour into a tagine to thicken, mixing through. Cook gently for 10 minutes, lid off. Stir through chopped parsley and season with salt and pepper to taste. Cook couscous per packet instructions, but into the boiling water mix in Gault's Lamb Stock for an extra five percent magical flavour, then serve.