Maroccan style lamb cous-cous

This is a very special dish because today M. helped me preparing it by adding the spices, the water, the raisins and the chick peas.

INGREDIENTS:

Lamb dieced
vegetable oil
1 tin of cooked chick peas
1/2 a tea spoon of tumeric
1/2 a tea spoon of cinamon
1/4 tea spoon of ceyen papper
a pinch of saffron
20-30 gr of raisins
2 onions quartered
1 tea spoon of salt
2 eggs
cous-cous


Diece the lamb and I prefer discarging any fat. Heat up a spoon of oil in a large pot and add the lamb, cook it untill brown. Put the quartered onions and all the spices, mix for 1 minute. Add 3 glasses of water and salt. Bring to the boil. Cook for 1 hour or untill the lamb is soft (the smaller you cut it the quicker to cook). Open the chick peas tin and rinse them with cold water. Add to the pot together with the raisins and with another 2 glasses of water. At the same time you can cook the eggs in another pot or cook them in the same pot as the lamb.
Let it simmer for another 10-15 minutes.
Meanwhile cook the cous-cous as for manufacturer instructions.

Pile the cous-cous on a plate, then put the lamb mixture on it and moisten with some broth.
Peel the eggs and cut them in quarters and add to the plate.