Moroccan Lamb Stew

Name: Moroccan Lamb Stew
Ingredients: 3 tablespoons finely chopped cilantro (coriander) leaves; 3 tablespoons finely chopped cilantro (coriander) leaves; Kosher salt; 12 “Preserved” Lemon wedges; 1 cup chicken stock (any of the homemade stocks, or sterile-pack); 1 tablespoon sumac; 6 to 7 cloves garlic, smashed, peeled, and roughly chopped (about ¼ cup); 1 pound zucchini, trimmed and cut into ¼-inch dice (about 4 cups); ¼ cup safflower oil; 1 medium onion, cut into ¼-inch dice (about 1½ cups); 2 pounds boneless lamb shoulder, cut into 1½-inch pieces (about 3 cups)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

A wonderful friend and co-cook for more years than either of us wishes to count is Paula Wolfert, the author—among many other books—of Couscous and Other Good Food from Morocco. I have never been to Morocco; but Paula has introduced me to couscous, tagines, preserved lemons, and other delights. This recipe is not her fault, and the “Preserved” Lemons are not as she would make them, but I have not been able to keep the real thing on hand. The one I make works for me. The seasonings ar

Ingredients

Stew
Gluten-free

Ingredients

Method