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

[Seton1355 at aol.com]

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?
Thanks Phillipa


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