Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb. To make moroccan lamb stew at home in a large heavy pot or dutch oven affiliate saute the chopped vegetables with a little oil. Add the orange zest and juice along with the cinnamon and honey to the saucepan. Once the vegetables soften remove them from the pan and add in the lamb with a little bit more oil if needed. Add the remaining oil and the onions to the pan and cook for 8 10 mins until softened.
I use private reserve geek extra virgin olive oil. Add lamb and cook for about 6 minutes until browned on all sides. Add lamb and toss to coat. Heat 1 tbsp oil in a pan and brown the lamb in batches transferring to the slow cooker as you go. Transfer to a casserole dish.
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Tip in the garlic and ginger and stir for 1 2 mins then add the spices preserved lemon and tomato purée. Tip in the garlic and ginger and stir for 1 2 mins then add the spices preserved lemon and tomato purée. Stir thoroughly cover and cook for 1 hours or until the meat is tender. I use private reserve geek extra virgin olive oil. It s hearty rich nutritious and easy to make and is paleo and gluten free.
Blend the packet contents with the water and add to the dish wth the remaining ingredients. Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb.
