Beat the lamb mince, apricots, pistachios, ras el hanout, egg white, shallot, 2 cloves garlic and toasted couscous together until sticky and cohesive. Season generously with salt and pepper. Divide into 6 firm balls

Shave the thick central stems from the cabbage leaves. Drop the leaves into heavily salted boiling water and cook 2–3 minutes until pliable but still vibrant. Transfer to ice-cold water to stop the cooking. Drain and dry well between kitchen towels

Line a small bowl with cling film and lay a cabbage leaf inside, letting the edges overhang. Place a lamb ball in the centre, press down slightly, then fold the cabbage over the filling to form a tight parcel using the cling film to help. Repeat with the remaining leaves and filling. Chill overnight

Heat an ovenproof pan over a low flame. Add 2 tbsp olive oil, the remaining garlic and the harissa paste. Cook gently until fragrant. Stir in the passata and chicken stock, season with salt and let the sauce simmer briefly while you heat the oven to 180°C

Unwrap the cabbage parcels and arrange seam-side down in the sauce. Lay greaseproof paper on the surface, cover with the lid and transfer to the oven. Cook about 15 minutes until the sauce reduces slightly and the lamb is just cooked

Spoon the sauce into bowls, add the cabbage parcels, a generous spoon of labneh and finish with olive oil