Festive couscous with raisins and prunes

Ingredients

• For the broth:
• 1.5 kg lamb shoulder, cut into pieces
• 3 onions, sliced
• 1 bunch of coriander
• 8 cl oil
• 1 heaped tsp ginger
• 1 heaped tsp turmeric
• 1 tsp pepper
• 1 heaped tsp smen
• 100 g chickpeas, soaked overnight
• 600 g carrots, scraped and halved
• Salt
• 2 l water
• For the dried fruit:
• 350 g raisins
• 500 g prunes
• 20 g sugar
• 2 tbsp oil
• 2 cinnamon sticks
• To serve:
• 600 g pumpkin, in pieces
• 250 g blanched, toasted almonds
• 1 tbsp cinnamon
• steamed couscous

Method

1. Put the meat, onions, oil, spices, bunch of coriander and chickpeas into a pot over a medium heat, pour in 2 litres of water and cover.
2. Once it boils, lower the heat and cook for 30 to 45 minutes.
3. Add the vegetables and simmer until everything is cooked. If you like, stir in the smen just before taking it off the heat.
4. For the dried fruit, put the raisins, stoned prunes, oil, sugar, cinnamon sticks and a ladle of broth into a pan over a low heat, stir and cook covered until the liquid has evaporated and the fruit caramelises.
5. Put the hot steamed couscous on a serving dish and moisten it with broth.
6. Arrange the vegetables, meat and dried fruit on top, sprinkle with the chopped toasted almonds and serve very hot.