Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 kilograms of diced lamb shoulder with 1 whole finely diced preserved lemon, 1 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, 2 teaspoons of smoked paprika, and 1 teaspoon of ground cumin in a large bowl for at least 30 minutes.

2. 2

   Heat 3 tablespoons of olive oil in a large clay pot over medium heat, then add 2 large chopped onions and cook until softened for about 8 minutes.

3. 3

   Add 4 minced garlic cloves and 1 large chopped red bell pepper to the clay pot, cooking for another 5 minutes until fragrant.

4. 4

   Increase the heat, add the marinated lamb to the clay pot, and brown it on all sides for about 10 minutes, stirring occasionally.

5. 5

   Pour in 250 milliliters of dry white wine to deglaze the pot, scraping up any browned bits, then add 3 medium sliced carrots, 4 medium quartered potatoes, 400 grams of crushed tomatoes, 1 teaspoon of dried oregano, and 2 dried bay leaves, bringing the mixture to a gentle simmer.

6. 6

   Cover the clay pot and transfer it to a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until the lamb is fork-tender, stirring once halfway through cooking.

7. 7

   Remove the clay pot from the oven, discard the bay leaves, taste and adjust seasoning with additional salt and pepper if needed, and then garnish with 0.25 cup of fresh chopped parsley before serving hot.