| 1 | Preheat oven to 325°F. |
| 2 | Pat the meat dry and sprinkle with salt and pepper as desired. |
| 3 | Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove. |
| 4 | Add the meat, without crowding, in batches if necessary, and brown well on all sides. |
| 5 | Remove pieces to a plate as they are done and reserve. |
| 6 | Repeat until all meat is browned. |
| 7 | Do not pour off fat. |
| 8 | Replace the casserole over medium heat. |
| 9 | Add the onion, carrots, celery and tomato paste. |
| 10 | Cook, stirring occasionally, 5 minutes. |
| 11 | Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. |
| 12 | Add flour and cook, stirring, an additional minute. |
| 13 | Add wine, meat (and any juices on the plate), stock, cayenne and cumin. |
| 14 | Cover, bring to a boil and place in the oven for 1 ?hours, or until meat is tender. |
| 15 | Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. |
| 16 | Follow directions on the back of the box and cook the couscous. |
| 17 | Remove stewed lamb and the sausage/ vegetable mixture from the oven. |
| 18 | Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. |
| 19 | Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb. |
| 20 | Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. |
| 21 | To serve, place the couscous in another serving dish. |
| 22 | Pour the broth into a pitcher or soup tureen. |
| 23 | Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup |
