mutton stuffed with couscous

Ingredients for 8 to 10 people :

Choose half a side of mutton (shoulder and chops) weighing about 3 to 3 i2 kg (6 lbs 10 oz to 8 Ibs). Rinse and drain. Loosen the skin under the shoulder without tearing it, and push as far inside as possible 3 bowls of couscous stuffing prepared beforehand (see page65). Sew up again carefully. Put the mutton in a thick-bottomed

saucepan, fleshy side downwards, add salt and the following :

* 1 teaspoonful of pepper * 1/2 teaspoon of saffron (preferably crushed flowers) * 1 large grated onion

* 1 stick of cinnamon * 150 g (5oz) of bufter * 3 glassfuls of water

* 3 to 4 heaped soupspoonfuls of thick honey * 1 soospoonful of cinnamon when the mutton is cooked

Preparation:

Cook with the lid on over a slow heat and after 30 munutes’ cooking, turn the meat over carefully, so as not to tear the skin surrounding the stuffing. Baste with the sauce from time to time, When the meat can be easily broken in the fingers, after 2 1/2 to 3 hours, add 3 Soupspoonfuls of thick honey 1 soupspoonful of cinnamon and let the sauce boil down until it is thick and syrupy.

Take off the heat. 20 minutes before serving, take out the pieces of meat and brown them in the oven, without any sauce. Arrange on a dish and pour the sauce over the meat, after re-heating. Serve at once.