A question about cooking lamb pieces?

I am making a Lamb Tagine, but a quick one. I have cut the Lamb into 2cm chunks, how long should I cook them for, as I do not want the Lamb to go tough - I am using pieces of Lamb leg steaks?A question about cooking lamb pieces?
If your using leg steaks they will be tender in half an hour. You can marinate the lamb in the spices before cooking, it helps the flavours infuse.
Lamb should always be cooked medium rare. You don;t want blood running out, just a nice pink tinge to the meat.A question about cooking lamb pieces?
you mean like a lamb shank?



the slower the better/on a low heat.. it doesn't go tough IF you have plenty of moisture when your cooking it..



it gets very tender.. tastes even better.
as a chef i would cook them for about 2 and a half mins each side or to the point of med rare after you have cooked lanb all the way through that is when lamb has a tendency to go tough i hope this helps
I would cook them with some tomato sauce and carrots and peas and onions. (optional add some hot pepper)... if you are cooking in a tagine. I would cook all this for about 1 1/2 hours at 325F. Serve over rice.