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This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

• 1 (6-pound) bone-in leg of lamb, shank attached, frenched
• Kosher salt, freshly ground pepper
• 2 tablespoons cumin seeds
• 2 teaspoons caraway seeds
• 2 teaspoons coriander seeds
• 2 Thai chiles, very finely chopped
• 4 garlic cloves, finely grated
• 1/2 cup olive oil
• 1 tablespoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon coriander seeds
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 1 tablespoon ancho chile powder
• 1 tablespoon chipotle chile powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth
• Kosher salt
• Herb Salad with Pickled Red Onion and Preserved Lemon (for serving)
• A spice mill or a mortar and pestle

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