Moroccan-Spiced Lamb

I'm loving this All About Braising cookbook. I made so many changes and took so many shortcuts, but it still tasted awesome. I had wanted to make braised lamb shanks from another cookbook but my stinginess took over when I saw how much it would cost, so I went for the much cheaper lamb stew meat. This recipe was for lamb chops but I figured the spices and the technique would work with the meat I bought.

I mixed the spices and rubbed it on the meat the night before I cooked it. And I took shortcuts with the spice mix (used ground instead of toasting seeds then grinding them, which I know compromises the flavor, but it's either that or don't cook at all). I even didn't have coriander and fennel, the two main spices (see, it's an amazingly forgiving recipe). I did have black pepper, allspice, salt, ginger, nutmeg, cinnamon, cloves, turmeric and cayenne, so I mixed it up, tossed it with the cubes, then let it sit in the fridge overnight and most of the next day.

Two hours before dinner I browned the meat in butter, then removed it from the pan and added a sliced onion and some turmeric (should've been saffron). Cooked until soft, then added 2 minced garlic cloves and stirred less than a minute, then added a cup of water and the meat with it's juices. Covered it and cooked it in a 300 degree oven for 1 1/2 hours. Served over couscous with chopped parsley on top.