Lamb tfaya

Ingredients

• 1 kilogram boned lamb shoulder, chopped coarsely
• 1 tablespoon ground ginger
• 2 teaspoons ras el hanout
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 litre (4 cups) water
• 2 cups (500ml) chicken stock
• 400 grams canned chickpeas, rinsed, drained
• 2 cups (400g) couscous
• 2 cups (500ml) boiling water
• 15 grams butter
• 1/4 cup finely chopped fresh coriander
• 1/2 cup (80g) coarsely chopped blanched almonds, roasted
• 3 hard-boiled eggs, quartered
• 2 brown onions (400g), sliced thinly
• 1/4 cup (90g) honey
• 1/2 cup (75g) raisins
• 45 grams butter, chopped
• 1 teaspoon each ground white pepper and cinnamon
• 1/2 teaspoon ground turmeric
• pinch saffron threads
• 1/2 cup (125ml) water