Moroccan Lamb StewThis recipe uses leg of lamb because it tends to be a bit less “lamby” in flavor, which is good for introducing this meat to your diet when you’re not used to it. If you love the musky flavor of lamb, substitute 3 pounds of ground lamb or lamb stew meat.

4 lb bone in leg of lamb
2 Tbs ghee (or coconut oil if you’re avoiding dairy)
2 onions
1 cup black olives
10 shitake mushrooms
1″ ginger
3 roots fresh tumeric
4 cloves garlic
1 1/2 tsp salt
1 Tbs whole cumin
1 Tbs whole corriander
1/2 tsp whole cloves
1/2 tsp cinnamon
1 Tbs fresh savory
2 Sweet potatoes large dice
Zest of one lemon
1 Tbs lemon juice
1 cup water, bone broth or stock

Cut the lamb off the bone and cube the meat (save the bone)
Medium dice the onion
Chop the shitakes
Mince the garlic, tumeric, and ginger
Toast the coriander, cumin and cloves in a dry skillet over low heat then grind in a spice grinder.

In a large pot on medium heat, melt the ghee and saute the onions until translucent.
Add the shitakes, and spices and saute for another 2-3 minutes.
Add the cubed lamb and saute for 10 minutes stirring occasionally.
Add sweet potatoes, lemon zest, lemon juice, water and the lamb bone, turn down the heat and simmer for 1-2 hours.


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