1. Make the couscous-style broth by browning the small lamb bones and trimmings; add 7 litres of cold water.
2. When it comes to a boil, skim the surface and add the remaining ingredients. Let cook for 1 hour. Strain the liquid.

Stage 2

1. In another pot, cook the previously blanched chick peas in the broth with the zucchini, sliced into rounds.
2. Brown the cubed lamb in a non-stick pan; season with salt and pepper. Cook blue rare: that is, sear the surface of the meat but leave the interior very rare.
3. Add 2 ladlefuls of the broth to the pan; scrape the bottom to release all the browned meat juices; let simmer for a few minutes to make a good bouillon.
4. Place into serving bowls; add the chick peas and zucchini and garnish with mint and fresh cilantro.