1. Put the lamb in a large pot and cover with 2 inches of water. bring to a boil and maintain at a lively simmer for 8-10 minutes.
2. Remove scum that floats to the top. when the water is clear, add cardamom, 1/4th chopped onion, salt and pepper to taste.
3. Simmer for 30-40 minutes till it is tender. remove the meat and set aside. strain the stock and reserve.
4. Combine 1/4th onion, 1 tsp ground cumin, 1 pinch cinnamon, 3/4 pinch ground clove, salt and pepper to taste in a blender and churn for one minute.
5. Boil 2 cups stock with 25 gms butter.
6. Heat 2 tbsp oil in large deep pot and sauté the cous-cous for 4-5 minutes.
7. Add the onion mixture and hot stock. bring to a boil then close the fire. cover and leave for some time.
8. Preheat oven to 350°f.
9. Heat 1 tbsp oil in a large pan and sauté the garlic for 2 minutes.
10. Add the meat and stir for 3-4 minutes. add tomatoes with their juice and tomato paste.
11. Simmer for 10-15 minutes or until the juice is almost absorbed. fold in the parsley and set aside.
12. In a small skillet heat 1 tbsp oil and fry the nuts until golden.
13. Add the meat in ovenproof dishes and bake covered for 20 minutes.
14. Remove from oven and sprinkle with the remaining ½ tsp ground cumin, ¼ tsp ground clove and ¼ tsp ground cinnamon, along with the toasted nuts. serve with cous-cous.
1. Squeeze some lemon juice on top of the dishes just before serving.
2. Fried or grilled vegetables may be added to make a richer dish.
3. Bulgur may be cooked the same way, just adjust liquid used and time of cooking.