Moroccan-style Lamb Dish

Mix together 1 tsp freshly ground black pepper with 1 tsp ginger, 1 tsp turmeric, 1/2 salt and 2 tbsp water. Rub the mixture into the meat. Transfer to a plate or a bowl, cover and chill.

Place the couscous in a bowl and cover with the hot stock. Leave to steep for 10 minutes then stir in the almonds, 1 tbsp butter and the cinnamon.

Spread the meat on the work surface and cover with the couscous. Roll up tightly and secure with kitchen twine.

Fry the onions in a tagine or a braising pot in hot oil. Add the remaining turmeric, ginger, 1/2 tsp sugar and the cinnamon stick and season with salt and ground black pepper.

Tie the parsley and the coriander together, degalze the pan with 100 ml water and add the bunch of herbs. Place the meat on top and braised on a low heat with the lid on for 2.5 hours. Turn the meat occasionally and if necessary add more water.

Just before the end of the cooking time, heat the dates and the remaining butter in a small pot and stir in the remaining sugar and the orange blossom water.