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  • 2 lamb chops (cubed)
  • 1 1/2 cups couscous
  • 1 onions (diced)
  • 1 large tomato (diced)
  • 1 bulb garlic (finely chopped)
  • dry white wine
  • cumin
  • turmeric
  • paprika
  • salt
  • pepper
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    1. Heat olive oil in large frying pan, add onions, 2/3 garlic and tomatoes. Add cinnamon, turmeric, cuminand paprika as desired (I like them in that order, but I love cinnamon) and a little salt and pepper. Cook until the onions begin to soften a little and add some white wine, lowering the temperature and reducing.
    2. Meanwhile prepare couscous according to directions and put the lamb, some more cinnamon and remaining garlic in a second frying pan with olive oil on med-high heat, cooking until almost done. Add contents of lamb pan to the first pan and mix well, finishing the meat and allowing the flavors to mingle.
    3. Mix 1/2 of this combination in with the cooked couscous and serve the rest over it.
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