Pumpkin clean, wash and cut into large pieces. Peel the shallots and halve them as desired. Peel garlic and chop roughly. Tomatoes clean, wash and cut into coarse pieces.
Wash the meat, dab dry with kitchen paper and dice coarsely. Heat 3 tablespoons of oil in a large frying pan, fry the meat in it over a high heat while turning. Add pumpkin, shallots and garlic and fry over medium heat for another 5 minutes.
Add the tomatoes and braise for about 4 minutes. Add tomato puree, season with salt, pepper, sugar, cumin, paprika, coriander and sambal oelek, deglaze with broth and simmer covered for about 18 minutes.
Let simmer in an open pot for about the last 5 minutes. In the meantime peel and finely dice the onion. Heat the remaining oil in a pot, sauté the onion, add the couscous and add 250 ml water.
Add salt. Simmer covered over medium heat for 2-3 minutes until the water has completely evaporated. Meanwhile melt the fat. Loosen couscous with a fork, pour butter over it. Arrange couscous and pumpkin-shallots in a bowl and serve garnished with coriander and lemon balm.