A rich and savory spice paste flavors this dish, which is perfect for cold winter nights. Ladle the stew over rice or pasta, if you like.
Special Diets:
Ingredients
Method
In a small bowl, mix together garlic, saffron, paprika, cumin, cinnamon, turmeric and cayenne; set aside.
Heat oil in a large Dutch oven or skillet over medium heat, and brown lamb on all sides, working in batchs if needed.
Remove lamb and let cool slightly then rub with spice mixture. Let stand for at least one hour.
Return lamb back to the pan and add salt and pepper, onion, cilantro and preserved lemon (if using).
Add 2 1/2 cups water and bring to a boil over high heat.
Reduce heat and simmer, covered tightly for 1 hour, turning lamb occasionally to evenly baste.
Continue cooking, adding more water if necessary, until lamb is fork tender, another 45 minutes to an hour.
Remove lamb to serving platter and cover.
Increase heat and reduce sauce until thick, then serve alongside lamb.
Nutritional Info
Serving Size
Calories
600
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.