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We love Middle Eastern spices and seasonings at our house and lamb is a favorite protein so using lamb in this dish, we made this twice. Once as written and once using lamb shoulder instead of leg. Also, we almost always have home cooked chickpeas at hand so used those both times. (Easy to cook in advance and freeze in roughly 1 can portions - like 1 1/2 C - and so much better we think than from a can.) While we thought the flavors in this are delicious, we preferred the shoulder meat to the leg and in both preparations we have to say we did miss that the meat wasn't browned first.