- Mix garlic and spices with 2 tablespoons olive oil, and thoroughly coat lamb. Cover, and let marinate at least 3 hours, preferably overnight.
- Sear lamb in remaining olive oil over medium heat until all sides are brown. Add carrots, celery, onion, parsnips, tomatoes, tomato paste and cilantro, and stir to combine.
- Add chicken stock, and season with salt and pepper. Bring to boil then reduce heat to low. Cover, and simmer. Let cook until meat is tender, approximately 2 to 2½ hours. Once meat is tender add roasted peppers, dates and chick peas. Cook additional 30 minutes. Adjust seasoning and serve over couscous.