| | LAMB |
| 1 1/2 | lb | Lean Lamb, cut in 1/" chunks |
| 5 | | Garlic Cloves, peeled |
| 1 | | Piece of Fresh Ginger, cut into the same size as the garlic |
| 2 | ts | Cummin |
| 2 | ts | Salt |
| 2 | tb | Tomato Paste |
| 2 | tb | Herresse Sauce |
| 1 | lg | Onion, peeled and sliced |
| 1 1/2 | lb | White Turnips, peeled and cut in 1/ cubes or chunks |
| 1 | sm | Butternut Squash, peeled, seeded & cut in 1/" chunks |
| 1 | sm | Egg Plant, cut in 1/" chunk |
| 2 | | Carrots, peeled, cut in 1/" chunks |
| 1 | | Ripe Tomato, cut in half, remove seeds and cut in /" slices |
| 1 | md | Zucchini, washed & cut in 1/" chunks |
| 1 | cn | Chick Peas |
| | COUS COUS |
| 1/4 | ts | Pepper |
| 1/4 | ts | Salt |
| 1/3 | | Stick of Unsalted Butter |
| 2 | c | Instant Cous Cous |
| 4 | oz | Dried Figs, cut in /" piece |
