• 2 pounds boneless leg of lamb or chicken thighs, diced
• 1 1/2 teaspoons cumin (half a palmful)
• 1 1/2 teaspoons coriander (half a palmful)
• 1 tablespoon chili powder (a palmful)
• 1/2 teaspoon cinnamon
• Salt and pepper
• Flour, for dredging
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 red chili peppers, seeded and chopped
• 2 onions, chopped
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 teaspoon orange or lemon zest plus juice of 1 orange or ripe lemon
• Flat bread or couscous, for serving

Sprinkle the meat with a spice blend of the cumin, coriander, chili powder, cinnamon, salt and pepper, then dredge in the flour.


Heat the EVOO in a Dutch oven over medium-high heat. When the EVOO smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chili peppers, onions and bay leaves. Cook to soften, 6-7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little.


Serve with flat bread or couscous.

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