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1
The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil.
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2
Then preheat the oven to 250 degrees.
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3
Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender.
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4
Set aside to cool, and then refrigerate overnight.
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5
Also the day before serving, heat the remaining oil in another pot, and saute the leek and the onions.
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6
When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic.
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7
Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
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8
The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables.
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9
Add the zucchini.
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10
Simmer slowly until the zucchini is just cooked but still bright green.
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11
Adjust seasonings, and stir in the harissa sauce.
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12
(I also serve more at the table, so that people can adjust the heat to their taste.)
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13
Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl.
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14
Serve with the couscous.
