SC - REC::::A ROAST OF MEAT & a question

[lilinah at earthlink.net]

Phillipa asks:
>Does the green coriander refered to in this recipe mean cilantro leaf or the
>coriander spice  (little balls) that I have in my spice rack?

Here's what i know:

>A ROAST OF MEAT
>(Western Islamic, 13th c. Andalusian p. A-38.)
>From Cariadoc's Miscellany. Copyright © by David Friedman, 1988,  1990, 1992
>    
>1 1/2 lb lamb or beef
>3 small onions = 3/4 lb
>2 15 oz cans chickpeas
>1 t salt
>spices:
>     1/4 t cumin
>     1/2 t coriander

Coriander seeds, the "little balls"

>     1/2 t cinnamon
>     1/4 t black pepper
>3 T olive oil
>1/4 c green coriander, pressed down

cilantro - fresh leafy greens

>1/8 t more pepper
>1/4 t more cinnamon
>    
>Roast meat and cut into about 1/4" by 1/2" pieces.
>Slice onions.
>Put chickpeas, onion, spices, salt and oil in a pot and cook over moderate
>heat, stirring,     for 10 minutes, turning down the heat toward the end as
>it gets dry;
>Add meat and cook one minute,
>Add green coriander and cook another minute, and turn off heat.
>Sprinkle with pepper and cinnamon
>Serve