Combine the meat, onions, ginger, cinnamon sticks, cloves, black pepper, salt, coriander, parsley and water in a heavy-based pan
(or the bottom of a couscoussier, if you have one).
Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Adjust the seasoning as necessary.
In the meantime, prepare the couscous.
Soak the currants for 10 minutes in cold water to which 1 tbsp of the orange flower water has been added.
Remove the onions, herbs and 1 ladle of stock from the lamb mixture.
Pour into a heavy-based pan and mix in the smen (or butter), sugar, the remaining orange flower water and the ground cinnamon.
Cook, stirring constantly, until the onions begin to caramelize.
Stir in the currants at this point, bring to a simmer and cook for 10 minutes, or until all the liquid has evaporated.
Remove the herbs and discard.
To serve, form a ring of the couscous on a serving plate and arrange the meat in the centre.
Place the currant and onion mix on top of the couscous and moisten with a little of the stock. Sprinkle the chopped almonds over the top.
Ladle the remaining stock into a soup tureen and place in the middle of the table along with the couscous dish.
If desired, you can garnish the dish with halved hard-boiled eggs (we ommited this).