2 1/2 pounds boneless leg of lamb, cut into bite-size pieces
1 rounded tablespoon grill seasoning, such as McCormick brand Montreal Steak Seasoning
2 teaspoons turmeric (2/3 palmful)
2 teaspoons cumin (2/3 palmful)
1 1/2 teaspoons coriander (1/2 palmful)
1 teaspoon paprika (1/3 palmful)
1/2 teaspoon cinnamon (eyeball it in your palm)
1/4 teaspoon ground cloves (eyeball it in your palm)
3 tablespoons extra virgin olive oil (EVOO)
2 medium onions, thinly sliced
3 cloves garlic, chopped
20-24 pitted dates (about one cup), halved
1 quart chicken stock
2 tablespoons butter
3 tablespoons pine nuts (a generous palmful)
2 cups couscous
4 scallions, chopped
Place lamb in a sealable plastic bag. Combine the seven spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
Heat a large, deep skillet over medium-high to high heat. Add three tablespoons EVOO, about three turns of the pan, followed by the lamb. Sear the lamb and caramelize the meat all over, about 5-7 minutes. Add the onions and garlic and cook five minutes more. Add the dates and two cups of chicken stock to the pan and cover. Cook 7-8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
During the last five minutes the lamb has to cook, melt butter and toast pine nuts. Add two cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand five minutes. Remove lid and fluff with fork.
Serve lamb over couscous in shallow dishes and garnish with chopped scallions.