Put in the bottom of a couscousier (or an 8-quart stock pot fitted with a steamer or colander) the lamb, onions, ground ginger, turmeric, pepper, 1/2 cup vegetable oil, butter, saffron, and enough water to come 2 inches above ingredients. Bring this to a rapid boil.
Method. Start the couscous at least 2 hours before your party. Put in the bottom of a couscousier (or an 8-quart stock pot fitted with a steamer or colander) the lamb, onions, ground ginger, turmeric, pepper, 1/2 cup vegetable oil, butter, saffron, and enough water to come 2 inches above ingredients.
Place a large ovenproof skillet over medium-high heat. Add the oil and then the ground lamb, stirring for 3-5 minutes until starting to brown. Drain off any excess fat. Add the onion and garlic and cook several minutes more until translucent and the meat is browning more. Add the Worcestershire sauce, beef broth, vegetables, salt and pepper.
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