Lamb Green Chili

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1.5 pounds tomatillos

1 large onion, cut into 8 wedges

6 large cloves of garlic

1 lamb breast (about 2.5 pounds) cut along each rib

1 teaspoon cumin seed

1/4 teaspoon fennel seed

1/4 teaspoon coriander seed

1 cup chicken stock

handful of cilantro, chopped (about 1/2 cup)

1 jalapeno, seeded and minced

1 cinnamon stick

1 bay leaf

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