• 1 ½ lbs lamb, or beef, trimmed
• 3 tbsp olive oil
• 2 tsp no-salt seasoning (onion, garlic powders)
• 1 tsp smoked paprika
• ½ tsp chili powder, Aleppo, ancho or chipotle
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp turmeric, or 2 tsp fresh grated
• ¼ tsp cardamom
• ¼ tsp coriander
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp allspice
• ½ cup reduced sodium chicken stock, beer, wine
• 1 tbsp red wine vinegar
• 1 tbsp fresh cilantro, or toasted almond slices (optional)

Mix dry spices in mortar or small bowl (note that 2 tbsp Ras el Hanout may be used for sauce spices). Cut meat into 1/2 inch cubes and place into a medium bowl. Massage meat with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours – ideally overnight. Heat olive oil in medium fry pan and cook meat for 5-10 minutes over medium-high heat until outside is browned. Add liquids, bring to boil, reduce heat and simmer covered for 2 hours, adding additional liquid as needed. Remove lid and continue cooking until liquid becomes sauce, remove from heat and serve over rice or couscous with garnish.