Adapted from Rachael Ray's "Road-to-Morocco Lamb"
Ingredients
2.5 lb leg of lamb roast, cut fat off and into bite-sized pieces
3T olive oil
2 tsp. cumin
2 tsp. turmeric
1.5 tsp. ground coriander
1T grill seasoning
1 tsp. paprika
1/4 tsp. ground cloves
1/2 tsp. cinnamon
2 white onions, sliced
3 cloves garlic, minced
2 cups chicken stock
Recipe
Heat oil in a large skillet (one that has a lid). Put lamb in a ziplock bag. Mix the spices in a small bowl, add to the bag. Zip and toss to coat. Brown the meat in the pan, searing on all sides. Once the meat is seared, add onions and garlic. Cook ~ 5 minutes, until the onions start to become translucent. Add chicken stock and cover. Cook 5-7 minutes covered, then uncover and cook off until the liquid is mostly evaporated, which will probably take a while.
Serve with couscous made with chicken stock if you're on phase 2, or eat with steamed veggies and salad for phase 1. Yum, and the house smells great
Beware of the turmeric though, it can definitely stain.