Nasima’s Chabouni’s Lamb Head Cous Cous

David and Tony got this recipe from Nasima Chabouni in North Africa.  The prettiest girl in the room gets to eat the eyeballs.  No kidding.

 

·        1 Lamb’s head, split from back to front

·        1 Onion

·        Garlic

·        1 Can whole tomatoes

·        1 Can garbanzo beans

·        ˝ Bag frozen peas

·        Tumeric

·        Cumin

·        Corriander

·        Raisins

·        Salt and pepper

·        --------------------

·        Cous Cous

·        Harissa sauce (Tunisian style chili paste – you could use that rooster sauce if you had to)

 

 

1.     Get your butcher to split the head and then boil it with all the other stuff

2.     Serve it over cous cous.

3.     Use harissa as a condiment.