North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one!
I used 1.5 cans each of diced tomatoes and chick peas.
I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven.
Kept warm all afternoon by simmering on the stove on low.
I used fresh ginger (about 1 Tbl) and no parsley or cilantro.
Could have probably used a bit of salt at the end.