For 8 servings:
2kg lamb leg, cut into cubes
500ml dry white wine
100g Couscous
8 Roma tomatoes, roughly chopped
1 can whole peeled tomatoes
1 large onion, finely diced
4 cloves of garlic, crushed
1 tablespoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon tumeric powder
1 pinch saffron
For the salad
1 bunch parsley, picked
1 red onion, thinly sliced
1/4 teaspoon sumac
Extra virgin olive oil