1 leg of lamb, cut up in bite size pieces

6 tbls. Cumin seed, ground

1 small can of tomato paste

24 oz. stock

Brown meat in olive oil.  Take meat out of pan and put aside.

Put cumin in the pan with the left over lamb juice and more olive oil.  Cook over medium high heat.  Be careful not to burn cumin.  Add tomato paste, stir till mixed well.  Add stock.  Stir, bring to boil.  Add the lamb back in.  Bring back to a boil, then turn down to simmer for an hour. 

This is another dish that works best the next day.  Serve over couscous or rice and a creamy cucumber salad.