1 pound diced lamb
1 cup flour
1 onion, sliced
pinch of paprika
pinch of green pepper
pinch of cumin seed
pinch of cloves
pinch of coriander seed
pinch of mace
pinch of fennel seeds
pinch ras el hanout (Moroccan spice)
1 garlic clove
1 tbsp olive oil
1 tbsp butter
2 finger chilies, cut small
1/3 cup ginger root, cut in small cubes (you can use dried ginger)
2 cups red wine
2 pears, cored and sliced
2 cups chicken stock
1 cup pitted prunes, diced into small pieces
1 cup of dried cous cous
2 cups hot water, plus chicken stock cubes
1. Brown onion in pan with olive oil and butter. Mix pinch of paprika in with flour then coat lamb in a bowl.
2. Brown coated lamb in a pan with olive oil and butter. Place in a large bowl when done. Mix and grind together green pepper, cumin seed, cloves, coriander seeds, mace, fennels seeds, and ras el hanout (Moroccan spice).
3. Place spiced mix in an oiled pan and heat with one clove of sliced garlic, two diced finger chilies, and small ginger cubes until browned. Then add in onion and red wine. Turn up heat to reduce.
4. Pour chicken stock into wine stew and then add in the lamb and prunes. Place in oven pre-heated to 180 degrees. After 20 minutes turn the temperature down to 258°F (140°C). With 20 minutes remaining put the pears in.
1. Put cous cous into a pan.
2. Pour 2/3 of hot water/chicken stock on cous cous and cover with a towel for 3-4 minutes. Then uncover and pour remaining hot water/chicken stock on and fluff.
1. As a side dish dice up cucumber and put on top of yogurt and season with a little pepper, olive oil, and lemon juice