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Ingredients

3 tsp freshly ground cumin
3 tsp freshly ground coriander
3/4 tsp black pepper
2 tsp paprika
1 tsp grated ginger
2 tsp salt
2tbsp olive oil
2 lb boneless lamb leg, cut into cubes
1 onion, cut in half and thinly sliced
4 garlic cloves, finely chopped
1/4 cup water
4 small potatoes, cut into eighths
1/4 cup cilantro, chopped
2 cups canned chickpeas, rinsed and drained
1/4 cup lemon juice

Preparation method

Mix all the spices together and set aside. In 1 tbsp of olive oil, brown the lamb cubes in the bottom of a tajine. Remove and set aside. Add the onions and the remaining olive oil to the tajine and cook until soft. Add the garlic and spices and cook for 2 minutes. Add the water, potatoes, lamb and cilantro, stir well, bring to a boil then simmer with the top on for 45 minutes. Add the chickpeas, lemon juice and continue to simmer for an additional 45 minutes. Serve with couscous.

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