2 1/2 pounds boneless leg of lamb, cut into bite size pieces
1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 teaspoons turmeric, 2/3 palm full
2 teaspoons cumin, 2/3 palm full
1 1/2 teaspoons coriander, 1/2 palm full
1 teaspoon paprika, 1/3 palm full
1/2 teaspoon cinnamon, eyeball it in your palm
1/4 teaspoon ground cloves, eyeball it in your palm
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved, about 1 cup
1 quart chicken stock
2 tablespoons butter
3 tablespoons pine nuts, a generous palm full
2 cups couscous
4 scallions, chopped
Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
Serve lamb over couscous in shallow dishes and garnish with chopped scallions.
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