The lamb:

Olive Oil: 2 Tbsp

Lamb Leg (or shoulder) 1 Kg or 2 lbs

Red Onion 1 Large

1 tsp Sea Salt

1/2 tsp Black Pepper

1 tsp Ginger

1 tsp Turmeric

1 tsp Coriander

1/2 tsp Cinnamon

1 Pinch of Saffron

Hot Water: 650 ml or 2.75 Cups

Caramelised Onions:

Sliced White Onions 1.2 Kg or 2.5 lbs

Olive Oil 5 to 6 Tbsp

1 tsp Sea Salt

1 Tbsp Cinnamon

3 Tbsp Honey

Raisins 170 g or 6 oz

Sauce from the Lamb: 100ml or 1/2 Cup

Couscous:

Fine Couscous: 400g or 14 oz

Round 1:

2 Tbsp Vegetable Oil

Hot Water: 78 ml or 1/3 Cup

1 tsp Sea Salt

Round 2:

1 Tbsp Vegetable Oil

Hot Water: 78 ml or 1/3 Cup

1 tsp Sea Salt

Round 3:

1 Tbsp Ghee (or Butter)

1 tsp Sea Salt (To taste)