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1
Place the lamb, onion, ginger and turmeric in the bottom of a couscoussier or a large pot that can be fitted with a steamer.
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2
Add the butter or oil, season with salt and pepper and cook over medium heat about 5 minutes, stirring from time to time.
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3
Add 12 cups water, the tomatoes, saffron, cinnamon sticks and cayenne pepper.
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4
Bring to a simmer and cook, covered, for an hour.
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5
While the lamb mixture is cooking, place the couscous in a bowl.
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6
Gradually stir in 4 cups water, then drain.
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7
Spread the moistened couscous in a large flat pan or dish with sides.
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8
Allow the moist couscous to sit 10 to 15 minutes, then break up any lumps with a fork or your fingers.
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9
Remove the lid from the couscoussier or pot and place the perforated section or the steamer on top.
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10
Take a length of cheesecloth or other cloth, moisten it and fit it tightly around the seam between the two parts of the pot, to prevent steam from escaping.
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11
Spoon half the couscous into the top section and when the steam starts rising through it, add the remaining couscous.
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12
Steam, uncovered, for 15 minutes.
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13
Remove the top of the couscoussier and replace the cover on the bottom pot.
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14
Dump the steamed couscous back into the flat pan.
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15
Allow it to cool a few minutes, then gradually sprinkle it with a cup of cold water and season it with about 1/2 teaspoon salt, or to taste.
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16
Using your fingers, gently work the couscous to break up any lumps.
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17
Spread it evenly and allow it dry for up to an hour.
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18
Add the turnips, carrots and raisins to the pot.
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19
Tie the parsley and coriander together, and add them.
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20
Simmer, covered, for 45 minutes.
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21
After about 2 hours' cooking, the lamb should be tender.
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22
Cut the zucchini in half crosswise and cut each piece in half lengthwise.
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23
Add the zucchini to the pot, and follow with the pumpkin.
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24
Drain the chick peas, and add them.
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25
Check the seasonings in the pot.
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26
If necessary, add a little more water, enough to keep the ingredients covered with liquid.
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27
Replace the steamer top on the pot and wrap it again with the cloth.
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28
Rake the couscous once more, then return half of it to the steamer.
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29
When the steam begins to rise, add the remaining couscous.
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30
Steam, uncovered, 15 minutes.
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31
The couscous should be light, fluffy and tender.
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32
To serve, spoon half the couscous onto a large round platter.
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33
Make a well in the center.
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34
With a slotted spoon remove the pieces of lamb from the pot and pile them in the center.
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35
Top them with some of the vegetables.
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36
Mound the rest of the couscous over these ingredients.
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37
Then, place the remaining vegetables around the couscous and on top of it.
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38
Discard the parsley and coriander.
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39
Reheat the broth briefly, and spoon it into 1 or 2 bowls.
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40
Serve the couscous with the broth on the side and, if desired, hot pepper sauce.
