Marrakesh Lamb

Ingredients:

• 1/2 cup ground turmeric
• 1/2 cup ground coriander
• 1/4 cup ground fennel
• 1/4 cup ground ginger
• 1/4 cup ground cinnamon
• 2 tablespoons freshly ground pepper
• Sugar, to taste
• 6 pounds bone-in lamb shoulder
• 1/2 cup extra-virgin olive oil
• 2 medium preserved lemons
• Cooked rice, quinoa, couscous or other grains for serving
• Harissa for serving (optional)

Directions:

Preheat the oven to 225°F.

In a large bowl, stir together the turmeric, coriander, fennel, ginger, cinnamon, pepper and a little sugar. Add the lamb shoulder and toss with the spice mixture.

In a large fry pan over medium heat, warm the olive oil. Add the lamb and sear until golden brown. Transfer the lamb to a heavy pot. Cut the preserved lemons in half and place in the pot.

Add enough water to cover the meat. Cover the pot, transfer to the oven and slow-cook until the lamb is tender, 8 to 9 hours.

Remove the lamb from the cooking liquid. Serve with your favorite grain, such as rice, quinoa or couscous. In our restaurant, Rustic, our Marrakesh lamb is served with couscous and a touch of harissa.