2 Lamb Shoulders
8 oz. Chick Peas (Soaked Overnight)
2 Aubergines
2 lbs. Vine Tomatoes
Olive Oil
1 Med Onion
2 oz. Fresh Root Ginger
2 Fresh Chilies
2 cloves Garlic
2 tsp. Ground Coriander
2 tsp. Ground Cumin
1 lb. Couscous

Take the Lamb off the bone and cut it into small cubes (discard as much fat as you want.)
Cut the Aubergines into pieces roughly the same size.
Sprinkle the Cumin and Coriander into a bowl and squeeze over the garlic.
Add a teaspoon or two of oil to make a paste.
Put the Lamb and the Aubergine into the bowl and rub them into the paste with your hands until completely covered.
Heat some oil in a large pan and fry these in the hot oil until brown on all sides, remove from pan and keep warm.
Slice the onion and brown in a little oil in the same pan, then lower the heat and add the ginger (which you have peeled and grated) the finely chopped Chilies and the Tomatoes (which you have plunged in boiling water to peel and then roughly chopped.)
Fry these together gently until the onion is soft.
Put the Lamb, the Aubergine and the vegetables in a casserole and let them simmer together gently until the lamb is very tender. (An hour and a half roughly.)
While this is cooking drain the chick peas from their cooking liquid and simmer them gently in fresh water until soft but still with some bite.
As soon as the lamb is ready drain these off their cooking liquid and add to the lamb to heat through.
Put the couscous into a bowl and pour over a pint of boiling water.
Season with salt and black pepper and a tbs. Olive Oil and fork it over gently until the water has been absorbed by the couscous and it is light and separate.
(Reheat in a microwave or oven if it is too cool)
Put a mound of couscous on each plate and spoon over the lamb and vegetables.