Moroccan lamb sticks

Preparation:

• In a large bowl, add the lamb pieces and dredge them with flour.
• Place a pot over medium heat.
• Add the lamb inside, and sauté it for 4-5 minutes until it is nicely golden on all sides.
• Remove from the heat, add the lamb into a bowl, and set it aside.
• Finely chop the onion and the cloves of garlic.
• In the same pot add the olive oil, onion, garlic, and sauté them for 2-3 minutes until they are tender.
• Add the tomato paste and keep sautéing for two more minutes.
• Deglaze the pot with the red wine and let the alcohol evaporate, for 2-3 minutes.
• Add the canned tomatoes, chili flakes, allspice, cinnamon, cumin, water, chicken bouillon cube, salt, pepper, and mix with a serving spoon.
• Lastly, add the meat.
• Cover the pot with a lid and let it boil at low heat for 60-90 minutes, until the meat is tender.
• When the meat softens, turn off the heat, remove it from the pot, and add the couscous into the pot.
• Mix with a fork and allow 10 minutes for the couscous to rise.
• Lastly, add the cashews coarsely chopped and the raisins.
• Serve with the lamb, the fresh coriander finely chopped, and the couscous.