Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels

Ingredients

• 1 teaspoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon fennel seeds, toasted
• 1 teaspoon fenugreek seeds, toasted
• 1 teaspoon mustard seeds, toasted
• 2 teaspoons salt
• Half a lamb loin, cut into 1 1/2-inch chunks
• Olive oil, for coating the pan
• Roasted Vegetable Stew, recipe follows
• Frizzled Brussels, recipe follows
• 1/2 eggplant (the bottom half), partially peeled, cut into 1-inch pieces
• Olive oil
• Salt
• Crushed red pepper
• 1/4 head cauliflower, cut into bite-size pieces
• 1/2 onion, sliced
• 1/2 bulb fennel, cut into julienne strips
• 4 plum tomatoes, coarsely chopped
• Half a 15.5-ounce can chickpeas
• 1/2 cup vegetable stock, or more as necessary
• 2 curry leaves
• 1 teaspoon ground asafetida
• 1/2 teaspoon nigella seeds
• Pinch Indian Spice Blend, see above
• 2 to 4 Brussels sprouts, separated into leaves
• Olive oil
• Pinch salt
• Small pinch nigella seeds

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