| 1 | lb | Bonless lamb; cut into 6 pieces |
| 1/4 | c | Vegetable oil |
| 1 | ts | Salt; or to taste |
| 1 | ts | Black pepper |
| 1/2 | ts | Turmeric |
| 1 | md | (1 cup) onion; cut into long slices (approx. 1 cup) |
| 3 | | Whole tomato; peeled, sliced (about 1 pounds) 4 cups |
| 1 | lb | Carrot; quartered and cored |
| 1 | lb | White turnip; peeled, quartered |
| 1 | lb | Cabbage; cut in 6 pieces |
| 1/2 | c | Dried chick peas; soaked overnight in water and drained |
| 1 | lb | Zucchini; cut in 2" cubes |
| 1 | lb | Butternut squash; unpeeld cut in 6 pieces |
| 10 | | Sprigs flat-leaf parsley; tied in a bundle |
| 1 | sm | Fresh hot green chili; or to taste |
| 1 | lb | Couscous; steamed in traditional method |
