Ingredients
2½lblamb shoulder,boneless
sea salt, table salt, and freshly ground pepper
2tbspolive oil
1tspground cumin
1tspground coriander
1tspturmeric
½tspsweet paprika
1medium onion
2clovesgarlic
½lbcracked or whole green olives
¼cupMiddle Eastern style Preserved Lemons,chopped
fresh lemon juice,optional
½cupfresh cilantro leaves,chopped
3cupscouscous,cooked
Preparation
One day ahead, trim excess fat from lamb. Season meat with ½ teaspoon salt and ¼ teaspoon pepper.
Heat olive oil in a large, heavy-bottomed casserole, then add lamb and sprinkle with cumin, coriander, turmeric, and paprika.
Sauté for 5 minutes over moderate heat (meat doesn’t need to be browned). Add onion and garlic; sauté for 1 minute.
Add 3 cups water, stir, and bring to a boil. Cover and simmer for 1 hour or until tender. Let cool and refrigerate overnight.
On the day of serving, preheat the oven to 450 degrees F.
Skim fat from the top of the stew.
Using a slotted spoon, remove lamb chunks and place them in a large, ovenproof serving dish.
Transfer lamb stew liquid to a saucepan and reserve. Bake meat for 15 to 20 minutes, or until browned.
Meanwhile, blanch olives for 1 minute in enough boiling water to cover them (this removes excess salt).
Drain and add olives to stew liquid in a saucepan. Bring to a boil. Cook for about 10 minutes until reduced and slightly thickened, then stir in preserved lemons.
Season to taste with table salt and pepper. Add fresh lemon juice, if using.
Pour sauce over lamb, sprinkle with cilantro, and serve with couscous.
