Roast of Meat

Roast salted, well-marbled meat [cut up] like fingertips, and put in a pot spices, onion, salt, oil and soaked garbanzos. Cook until done and add the roast meat; cover the contents of the pot with cilantro and sprinkle with pepper and cinnamon; and if you add whole pine nuts or walnuts in place of garbanzos, it will be good.

1 1/2 lb lamb or beef
2 15 oz cans chickpeas
3 small onions = 3/4 lb
1 t salt

spices:

1/4 t cumin
1/2 t coriander
1/2 t cinnamon
1/4 t black pepper
3 T olive oil
1/4 c green coriander, pressed down
1/8 t more pepper
1/4 t more cinnamon

Note: an earlier recipe in the same book calls for spices and then specifies which ones: "all the spices, pepper, cinnamon, dried coriander and cumin."

Roast meat and cut into about 1/4" by 1/2" pieces. Slice onions. Put chickpeas, onion, spices, salt and oil in a pot and cook over moderate heat, stirring, for 10 minutes, turning down the heat toward the end as it gets dry; add meat and cook one minute, add green coriander and cook another minute, and turn off heat. Sprinkle with pepper and cinnamon and serve.