In a small bowl, mix together: 2 tsp. coriander, 2 tsp. turmeric, 2 tsp. garlic powder, 2 1/2 tsp. ground ginger. In another small bowl, mix together: 2 tsp. cayenne, 2 tsp. cardamom, 2 tsp. cinnamon, 4 tsp. sesame seeds, 1/2 tsp. cloves.
Clean and cut 2 leeks into wide slices. In a dutch oven, brown in a little olive oil. Add 2 lbs. boneless leg of lamb cut into 1″ cubes. Brown meat on all sides. Add 1 onion, coarsely chopped. Add 1 sweet bell pepper julienned, 2-3 jalapeño peppers seeded and julienned. Brown. Deglaze with a 1/2 cup chicken broth. Stir together all ingredients. Sprinkle the mix of coriander, turmeric, garlic powder and ginger over the mixture and stir. Add 1 can whole tomatoes. Stir and bring to boil. Cover and turn to low heat.
In a small fry pan, heat 3 tbs. olive oil. Add cayenne, cardamom, cinnamon, sesame seeds, cloves mix. Stir over medium high heat until hot paste. Pour over lamb. Deglaze fry pan with a little chicken broth and pour residual spices and broth over lamb. Stir and cover. Simmer on low light for 2 hours.
Add 3 – 4 potatoes, peeled and cut into 1″ cubes. Stir into lamb pot. Cover and bring to boil, then turn down to simmer for an hour or so until potatoes are tender but firm. Can substitute cauliflower for potatoes, simmer less time until firm but cooked through. Before serving, add 1 cup thawed frozen peas. Stir in and simmer uncovered for another 5 minutes.
Serve with naan and chutneys.