Preheat Oven to 150
Trim the meat and cut into large chunks, then heat the oil in a large frying pan and brown the meat in batches. Transfer the meat to an ovenproof casserole dish.
In the frying pan saute the onion and garlic. Add the flour and spices and then cook out for a further minute. add the wine, vegetables, orange juice and peel, honey, rosemary. Simmer for a couple of minutes. then add the fruit and nuts, stir through and then pour over the meat in the casserole dish. Transfer to the oven and cook covered for 90 mins, checking at 1 hr if the meat is tender and the sauce is beginning to thicken. If sauce hasn’t thicken then remove lid for last 1–15 mins of cooking time.
Prepare the cous cous to the preparation guidelines, and before service stir through the pomegranate seeds and chopped parsley.