Couscous seffa medfouna with lamb

Ingredients

• For the sauce:
• 750 g lamb in kebab cubes
• 1 kg onions, thinly sliced
• 4 tbsp chopped parsley
• 4 tbsp oil
• 1 tsp smen
• 1 tsp ginger
• 1 tsp turmeric
• ½ tsp pepper
• 8 saffron threads
• 2 cinnamon sticks
• 10 cl water
• Salt
• For the couscous:
• 500 g fine couscous
• 1 tbsp butter
• 350 g blanched, toasted and roughly chopped almonds
• 80 g icing sugar
• 1 tbsp cinnamon

Method

1. Put the onions, oil and salt in a pot over a low heat, cover and let them soften for about 15 minutes, stirring often.
2. Add the meat, spices, smen, water and parsley.
3. Simmer covered, stirring now and then, until the meat is cooked and the sauce reduced; the onions should become like a compote.
4. Steam the couscous.
5. Mix the hot couscous with the butter, put half of it on a serving dish and spread the sauce and meat on top.
6. Cover with the rest of the couscous and decorate with chopped almonds, icing sugar and cinnamon.