Lamb with coriander couscous

3_06042 LAMB with CORIANDER COUSCOUS INGREDIENTS for 4 PEOPLE 4 pieces of lamb shoulder, a bunch of fresh coriander, a small bunch of fresh parsley, 2 cloves of garlic, one teaspoon of cumin powder, 1 teaspoon paprika, 1 teaspoon potato flour, 150 g 40 g of couscous, raisins, oil, 150 g butter, salt, pepper. Wash the cilantro and parsley; tamponateli with paper towel and then remove the leaves from the sprigs. Keep aside a few leaves for the final decoration, then chop the rest separately. You soak the raisins in a small bowl with water. Peel and crush the garlic. Preheat oven to 180° Keep aside a tablespoon of minced cilantro and parsley. Mix the rest of both and lavaorateli with butter, cumin, garlic and paprika. Add salt and pepper the pieces of meat, then cover them with the herbal preparation. Grease a baking dish from oven and settle in the flesh; Add 10 cl of water and Bake 35 minutes, turning meat several times during cooking. Then lower the oven temperature to cover the dish 150ø, with aluminum foil or parchment paper and Bake 45 minutes rposeguite. Meanwhile, Cook the couscous in boiling water according to the instructions, then, when cooked, sprayed with oil and with the prongs of a fork grainy semolina with care. Add salt, pepper and add the raisins well drained. Place the meat on a serving platter. Add the cooking herbs kept aside and pour over the meat. Add the couscous and garnish with parsley leaves and fresh coriander. Serve. 3_06