1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek
One 8-ounce piece boneless lamb leg, cut into 1-inch chunks
Kosher salt
2 tablespoons all-purpose flour
Olive oil
2 teaspoons ground turmeric
1 1/2 teaspoons asafoetida
1 onion, thinly sliced
5 cloves garlic, minced
2 stalks celery, cut into a medium dice
1 bulb fennel, thinly sliced plus fennel fronds picked from 1 stem
One 14.5-ounce can chickpeas
3 tablespoons tomato paste
2 bay leaves
1 bunch fresh thyme, tied together with butcher's twine
A pinch crushed red pepper flakes
2 cups chicken stock
1/2 bunch fresh cilantro, roughly chopped
Olive oil
1/2 onion
Kosher salt
2 cups chicken stock
1 cup basmati rice
2 bay leaves
Olive oil
1 bulb fennel, cut into a medium dice
1 small onion, cut into a small dice
1 cup chicken stock
A pinch crushed red pepper flakes
Kosher salt
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