Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

2. 2

   Brown 450 grams of diced lamb shoulder in batches until golden brown on all sides, then remove the lamb and set aside.

3. 3

   Add 2 chopped medium yellow onions to the pot and sauté for 5 minutes until softened, then stir in 4 minced cloves of garlic and cook for 1 minute more until fragrant.

4. 4

   Return the lamb to the pot, add 400 grams of undrained canned diced tomatoes, 1 can (400 grams) of drained and rinsed chickpeas, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.25 teaspoon ground turmeric, 0.25 teaspoon ground cinnamon, 0.5 teaspoon black pepper, and 1 teaspoon salt, then mix thoroughly.

5. 5

   Add the thinly sliced rind of 1 whole preserved lemon and 2 cups (470 ml) of water or chicken broth to the pot, bring the mixture to a simmer, then transfer everything into a clay pot with a lid.

6. 6

   Bake the covered clay pot in a preheated 160°C (325°F) oven for 2.5 to 3 hours, or until the lamb is very tender, checking halfway to ensure sufficient liquid and adding more water if necessary.

7. 7

   Before serving, stir in 0.25 cup of fresh chopped cilantro and adjust seasoning to taste.