Lamb shoulder, boneless 3-4 lbs, cut into 1-1 ½ in cubes
4 T olive oil
3 onions, sliced
1 preserved lemon, chopped*
2 lemons, juiced
8 + 2 garlic, minced
1 T sweet paprika
1 t cumin, ground
1 t ginger, ground
1 t coriander, ground
½ t cinnamon
¼ C flour
4 C chicken broth
2 T honey
1 lb carrots, peeled and sliced
2 C pitted olives, halved
1 C dried apricots, chopped
¼ C cilantro, chopped
PREPARATION
Preheat oven to 325°F.
Heat 3 T oil in large Dutch oven over medium high heat. Season lamb with salt and pepper and brown in a single layer (10 min per batch). Transfer browned lamb to a bowl. Repeat until all lamb is browned.
Add 1 T oil to pan add onions and preserved lemon, cook with stirring until onions are softened-7 min. Add garlic and spices, stir 30 sec, add flour and stir about 1 min. Slowly whisk in stock and bring to a simmer. Add browned lamb and any juices and return to a simmer, cover and cook in oven for 1 hr.
Add carrots, stir, cover and continue cooking for 1 ½ hrs.
Remove from oven, stir in olives and apricots, cover and let stand 20 min.
Stir in cilantro, lemon juice and season to taste, serve.
