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- In a medium skillet, heat the oil, and sauté the onion and garlic until the onion is translucent.
- Add the lamb, and sauté the meat, stirring it often, just to brown the strips on all sides.
- Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer.
- Serve the meat mixture, sprinkled with parsley, over the hot couscous.