Marrakech lamb

1½ tbsp cumin seeds

1 tbsp olive oil

3 onions, halved and thinly sliced

1.2kg (3 x 400g) stewing lamb

2 tbsp finely chopped ginger

4 garlic cloves, finely chopped

2 x 400g tins chopped tomatoes

1 tbsp paprika

1 tbsp ground cinnamon

1½ tbsp ground coriander

3 tbsp harissa

3 red peppers, deseeded and cut into large chunks

2 x 400g tins chickpeas, drained

40g coriander, most chopped, a few leaves left whole to serve

1ltr beef or lamb stock, made with 2 cubes

Basmati rice to serve