3 tsp cumin seeds
3 tsp coriander seeds
1 tsp peppercorns
1 tsp ground ginger
1 1/2 tsp paprika
2 tsp salt
2 tbsp olive oil
2 1/2lb boneless leg of lamb, cut into 1" chunks
1 onion, cut in half lengthwise and then sliced again lengthwise
4 garlic cloves, minced
1/4 cup of water
1/2lb small potatoes halved or cauliflower florets for LOW CARB
1/4 cup fresh cilantro, chopped (and as much additional as you like for garnish)
1 can (15 oz) chickpeas, rinsed and drained
1/4 cup fresh lemon juice
Cooked couscous (see note above)
In fry pan, toast the cumin and coriander stirring continuously till just darkening - watch carefully to avoid burning. Transfer to a spice grinder and add the peppercorns, ginger, paprika, salt and grind well.
In a tagine or dutch oven, warm 1 tbsp of the olive oil till smoking. Brown the lamb on all side, working in batches to avoid it getting "wet". Transfer to a plate.
Add the remaining oil and the onion to the saucepan/tagine and cook for 10 mins, stirring to keep translucent. Add the garlic and spice mixture, reduce heat a bit and stir till onions are caramelized (2-3 mins). Add the lamb, water, potatoes and 1/4 cup cilantro, bring to a simmer. Don't worry if it looks too dry at this stage as it builds fluid through cooking and when you add the lemon juice later. Cook on low heat for 45 mins. Add chickpeas and lemon juice and cook for a further 30 mins. Adjust seasoning with salt and pepper to taste. Garnish with additional cilantro and serve with couscous.
NB: If I reduce the quantities of meat etc., I don't reduce the amount of water or lemon juice.
Serves 6