From Chef John Ondo of Lana Restaurant and Bar in Charleston, South Carolina
5 to 6 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
1 cinnamon stick
4 tablespoons olive oil
3½ pound leg of lamb, trimmed and cut into bite size pieces
½ cup diced carrots
½ cup diced celery
1 large onion, diced
½ cup parsnips
1 14-ounce can peeled tomatoes, chopped
3 tablespoons tomato paste
⅓ cup chopped cilantro
1½ cups chicken stock
4 roasted peppers, seeded and diced
1 can chick peas, drained and rinsed and peeled
1 cup dates, halved
Salt and pepper to taste
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.