Moroccan Lamb Stew with Preserved Lemons
Copyright 2001, Tori Ritchie. All Rights Reserved.

This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.

3 pounds boneless lamb stew meat, from the shoulder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch saffron threads
1 orange, zested and juiced
1/2 bunch cilantro, stems removed
3 cloves garlic
1 teaspoon kosher salt
2 yellow onions, finely chopped
1 (14-ounce) can diced tomatoes, with juice
1 cup water
1 cup pitted green Moroccan (or other) olives, chopped
Minced peel of 1 preserved lemon, optional

Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.

On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.

Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.

6 servings