Country: Morocco Servings: Serves 4

Ingredients

• olive oil – 2 tablespoons
• lamb shoulder, cubed – 1 pound / 450 g
• onion, chopped – 1 large / 150 g
• garlic, minced – 3 cloves
• ginger, minced – 1 tablespoon
• cumin – 1 teaspoon
• coriander – 1 teaspoon
• cinnamon – 1/2 teaspoon
• carrots, sliced – 2 medium / 150 g
• tomatoes, chopped – 2 medium / 200 g
• chickpeas, canned and drained – 1 can / 400 g
• beef stock – 2 cups / 480 ml
• salt – to taste
• black pepper – to taste
• parsley, chopped – 1/4 cup / 15 g
• lemon juice – 1 tablespoon

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the lamb shoulder and cook until browned on all sides.
2. Add the chopped onion, minced garlic, and ginger, sautéing until the onion is soft and translucent.
3. Mix in the cumin, coriander, and cinnamon, stirring to coat the meat and onion mixture in the spices.
4. Add the sliced carrots, chopped tomatoes, and chickpeas. Stir to combine.
5. Pour in the beef stock and bring to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 1.5 hours until the lamb is tender.
6. Season with salt and black pepper to taste. Stir in the chopped parsley and lemon juice just before serving.

Substitutions

• lamb shoulder -> chicken thighs
• beef stock -> vegetable stock
• parsley -> cilantro

Enhancements in the Next Evolution

• Marinate the lamb in spices for an hour before cooking to enhance flavor.
• Add a pinch of saffron for an additional layer of complexity.
• Consider using fresh tomatoes instead of canned for a fresher taste.