Ingredients: 3 pounds lamb chunks, trimmed of fat 2 garlic cloves, sliced into thin slivers 1/2 teaspoon ground pepper 3/4 teaspoon ground ginger Pinch saffron 1/4 teaspoon turmeric 1/4 cup olive oil 2 tablespoons chopped cilantro 1/2 cup grated onion 2 bunches celery hearts 1 pound carrots 2 preserved lemons, rinsed, pulp removed and quartered 1/2 cup Kalamata olives, seeded and chopped 1/4 cup lemon juice Directions:1. In a casserole dish, toss the lamb chunks with the garlic, salt, spices, oil, herbs, and onion. Cover with 1 cup water and bring to a boil. Reduce heat, cover, and simmer over medium heat for 1 1/2 hours, turning the pieces of meat often in the sauce and adding more water if necessary. 2. Clean the celery, scrape off strings and slice into 2-inch pieces. Set aside. Clean the carrots and cut into 2-inch pieces. Set aside. Add the vegetables to the lamb (add more water, if necessary). 3. Cover the meat and continue to cook until the lamb and vegetables are done. Add the preserved lemons and the olives to the lamb. Let cook for additional 10 minutes. Stir in lemon juice. 4. To serve, place the lamb into the center of a serving dish, arrange the celery and carrots around and decorate with lemon quarters and olives. Pour thickened broth over lamb and vegetables. Serve with bread, couscous or rice. |