This is nice, earthy, cold-weather comfort food. I like to eat it over Basmati rice cooked with chicken stock instead of water, and with some added turmeric. The spices in the recipe can be adjusted such as reducing some of the more "earthly" flavors like cumin, coriander, and cloves, and adding things like thyme, sage, and fennel seeds. I prefer to use ground lamb as the protein, but it is also more difficult to not dry out too much for my tastes. If using lamb I add it back to the sauce later targeting an internal temperature of around 128°F / 53°C. Note that the USDA recommends that lamb be cooked to an internal temperature of 145°F / 63°C.
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor.
The following abbreviations are used in the recipes:
fl oz: fluid ounce
1T = 3t
1/4C = 8T
8fl oz = 1C