1kg fine grain couscous
1kg collar or shoulder of lamb
1 kg onions
200g butter
2 tablespoons orange water
1 tablespoon smen or butter
1 tablespoon sugar
4 tablespoons oil
3 cinnamon sticks
2 pinches saffron
1 glass water
1/2 teaspoon ginger
4 cloves
1 teaspoon salt
1/2 teaspoon pepper
1.5L water
200 g currants or sultanas
1 bunch coriander and flat-leaved parsley
200 g blanched almonds fried in oil and crushed                 


Put the meat, very finely chopped onions, spices and water into the couscous steamer. Bring to the boil and cook for 30 minutes. Taste and add more seasoning if necessary. Start the second stage of cooking the couscous. Meanwhile, soak the currants/sultanas in cold water with 1 spoonful of orange water for about 10 minutes. Remove the onions and 1 ladleful of cooking liquid. Pour them into a casserole dish with 1 spoonful of smen or butter, 1 tablespoon of sugar, 1 teaspoon of orange water and 1 teaspoon of very fragrant cinnamon and gently fry the onions to caramelise them. Add the currants/sultanas and brown gently for 10 minutes until there is no more water left. Make a ring with the couscous and place the pieces of meat in the centre. Arrange the onions and currants/sultanas on top of the couscous.

Moisten lightly with the cooking liquid. Sprinkle with the crushed almonds. Pour the rest of the cooking liquid into a bowl that you will put at your guests' disposal on the table.