- 1 lamb shoulder de-boned and cut into small pieces
- 200 g onions, chopped
- 3 garlic cloves, chopped
- Olive oil as needed
- 4 tomatoes cut in wedges
- 6 potatoes peeled and cut into pieces
- 1 tablespoon cumin powder
- 1 tablespoon cinnamon powder
- 4 preserved lemons cut in 4 pieces
- 4 tablespoons of mame miso
- Makes 6 servings
1. Sear the meat with the onion and garlic until brown.
2. Add the potatoes, tomatoes, spices, salt and pepper and cover with water and cook for 1 hour on low heat with lid.
3. Add the miso and preserved lemons and cook for another 30 minutes.
4. Top with fennel, peas and cilantro.
RECIPE TIPS: This dish combines many strong flavors (preserved lemons, cumin, cinnamon, etc.) which stands up to the rich, briny miso taste to offer yet another dimension to this classic Moroccan recipe.
