Couscous Tfaya Dinner

In a large, heavy-bottomed pot or pressure cooker, heat the olive oil over medium-high heat. Add the lamb pieces and brown on all sides, about 5 minutes. Remove and set aside.

Reduce heat to medium. Add the butter to the pot, then add the thinly sliced onions. Cook, stirring occasionally, until the onions are soft and golden, about 10 minutes. Stir in the cinnamon, ginger, saffron, salt, and pepper, and cook for 1 minute until fragrant.

Return the lamb to the pot. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour (or 30 minutes in a pressure cooker) until the lamb is tender. If using a pressure cooker, follow manufacturer's instructions.

While the lamb cooks, in a separate small saucepan, combine the raisins, honey, orange blossom water (if using), and 1/4 cup (60 ml) of the cooking liquid from the pot. Simmer over low heat for 10 minutes until the raisins are plump and the liquid has thickened into a syrup. Set aside.

Place the couscous in a large bowl and sprinkle with 1/2 cup (120 ml) cold water. Rub the grains between your hands to break up clumps. Let rest 5 minutes. Then, transfer the couscous to the top part of a couscoussier (or a steamer basket lined with cheesecloth) and place over the simmering lamb pot (do not let the couscous touch the liquid). Steam for 20 minutes. Remove, spread the couscous on a large tray, drizzle with 1/4 cup (60 ml) water and 1 tablespoon olive oil, and fluff with a fork. Let cool slightly, then steam again for another 20 minutes. Fluff once more.

Once the lamb is tender, add the drained chickpeas to the pot and simmer for 10 minutes. Adjust seasoning to taste.

Mound the steamed couscous on a large serving platter. Arrange the lamb pieces on top. Spoon the caramelized raisin tfaya over the meat and couscous. Sprinkle with toasted almonds and garnish with cinnamon sticks if desired. Serve the broth in a separate bowl on the side.