In a frying pan, brown the lamb shoulder on all sides and cook in the oven at 160 degrees for one hour. Mix the salt, cayenne pepper, honey, olive oil and water with a blender. Brush the roast with it every 10 minutes.
For the onion compote, brown the butter in a saucepan. Finely dice the onions and garlic. Add the raz-el-hanut spice, honey and salt. Cook at a moderate temperature with the lid closed for half an hour. Stir every 5 minutes. Add the vinegar. Repeat cooking at low temperature for half an hour without lid, stirring occasionally. Add dried thyme and mint.
To the cous-cous grill, add two tablespoons of the extra virgin olive oil, the raz- el-hanut and the salt form and mix. Pour a quarter of a liter of boiling hot water over it and soak it up. Grate the semolina between your hands. Add the remaining olive oil and make a cooking test. If the semolina is still hard, add a little boiling water again.
Before serving, heat the semolina a minute. To do this, fill a high saucepan 5 cm high with water and bring to the boil. Hang a sieve that is so close-meshed that the semolina does not fall through. Mix the raisins and almond kernels into the semolina and pour into the sieve. Cover and heat for three minutes.
For the vegetables, remove the skin from the onion. Cut into eighths from the stem and cut into
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