Plain Greek plain yogurt and mango chutney, for serving
Set a large skillet over moderately high heat. Add the olive oil and heat until shimmering. Add the garlic, shallot and ginger and cook for 30 seconds, until fragrant. Add the coriander, thyme, cayenne, mace and cloves and cook for 30 seconds. Add the tomatoes, season with salt and pepper and cook until softened, about 3 minutes. Stir in the ground lamb and when the meat begins to brown, after about 5 minutes, add the chicken stock and continue cooking until no trace of pink remains on the meat, about 5 minutes longer. Stir in the cilantro and season with salt and pepper; keep warm.
In a large heatproof bowl, pour the boiling water over the couscous. Cover and let stand for 15 minutes. Fluff the couscous with 2 large forks. Add the pistachios, apricots, mint, olive oil and shallot, season with salt and pepper and toss well.
Transfer the lamb to a bowl and serve with the couscous. Pass the yogurt and chutney at the table.