Moroccan Spiced Lamb or Chicken

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2 pounds diced boneless leg of lamb or chicken thighs

1 1/2 teaspoons cumin, half a palmful

1 1/2 teaspoons coriander, half a palmful

1 tablespoon chili powder, a palmful

1/2 teaspoon cinnamon

Salt and pepper

Flour for dredging

2 tablespoons EVOO

2 red chile peppers, seeded and chopped

2 onions, chopped

2 bay leaves

2 tablespoons tomato paste

2 cups chicken stock

1 teaspoon zest plus juice of 1 orange or ripe lemon

Flat bread or couscous, for serving