Ingredients

• 2 pounds diced boneless leg of lamb or chicken thighs
• 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 EVOO
• 2 red chile peppers, seeded and chopped
• 2 onions, chopped
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 teaspoon zest plus juice of 1 orange or ripe lemon
• Flat bread or couscous, for serving

Instructions

1. Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 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.