Preheat the oven to 300 degrees . In a medium bowl, toss the lamb with the spices, 1 tsp. salt and 1/2 tsp. pepper. In a large, heavy ovenproof pot or Dutch oven, cook the lamb in EVOO over medium-high until browned, 5 minutes; transfer to a bowl.
Add the onion to the pot and cook, stirring, until golden, 5 minutes. Stir in the carrots, nectar, 1 tbsp. lemon juice and the lamb; season and bring to a simmer. Cover, transfer to the oven and cook until tender, 1 1/4 hours. Season; add more lemon juice, if desired.
Divide the couscous and stew among bowls and sprinkle with the mint; serve with lemon wedges.