Spiced Roasted Lamb and Vegetables

Preparation

1. Step 1

   Start the stew: Lay the chops flat and season both sides with salt. In a small bowl, mix together cumin, coriander, ginger, paprika, red-pepper flakes, allspice, fennel and cinnamon. Pack the mixture generously on both sides of chops, using all of it. (You can wrap and refrigerate up to overnight, or continue cooking at this point.)

2. Step 2

   Put a large skillet over medium-high heat and add enough olive oil to lightly coat the pan. When oil shimmers, brown the chops for 3 to 5 minutes per side, working in batches if necessary. Remove and set aside.

3. Step 3

   Lower heat to medium and add more oil to the skillet, if needed. Add the diced onions and sprinkle with salt. Cook, stirring, until onions are softened and lightly browned, about 10 minutes. Add crushed tomatoes with their juices, stir and cook for 5 minutes more, until the tomatoes dry out a bit.

4. Step 4

   Transfer onions to a large heavy-bottomed pot or Dutch oven. Add the browned chops, the chickpeas, bay leaf and 2 cups water. Bring to a boil over high heat, then reduce heat to bring to a gentle simmer, cover and cook until the lamb is fork-tender, about 45 minutes more. Turn off heat. Remove chops from pot. When cool enough to handle, cut chops into rough 1-inch chunks. Return meat chunks to the pot. Spoon off any rising fat. Taste and adjust seasoning of broth if necessary. (At this point, refrigerate overnight, if desired.)

5. Step 5

   Prepare the vegetables: Set up a steamer or bring a large pot of salted water to a boil. Cook the vegetables for about 10 minutes, until firm-tender. Reheat the stew, if necessary.

6. Step 6

   To serve, place a pile of vegetables in a large shallow serving bowl and ladle the stew over and around. Alternatively, arrange vegetables and stew in individual bowls. Sprinkle everything with red-pepper flakes.