Hey there, I have made this dish after opening Ramadan which means breaking my fast. We Muslims are on the lunar calander and it starts on the moon sighting at this appointed time. We fast for a month from sunrise to sundown. When we hear adhan which is the call for prayer then we break our fast and we go pray Maghrib which is the evening prayer. I start cooking after I break my fast and actually this is the dish I really wanted. Mr. Riaz loved it very much too.
First make preserved lemons 3 days in advance if you do not have any handy. If you do have some on hand then you can skip this step and then make ras el hanout. This spice mix is best when made fresh and there is no way you can make these dishes before you make these two because this is the very core of this dish and gives it its flavor.
Add 1/4 cup of olive oil to a pot on high heat. Slice 1 onion or shallot in to half moon slices and cook until it is brown. Add 1 kg or 1 lb of lamb and make sure you wash it to make sure there is no lingering blood on the meat. Fry this with the onion and add the ras el hanout, 2 pieces of preserved lemon, 4 each of olives and capers, 1 pinch of pink salt, 4 cloves of garlic chopped finely, 5 pieces of dried apricot, 2 turnips washed peeled and diced, 3 handfuls of baby carrots or 3 large carrots peeled, washed and cut in small pieces, 3 bay leaves. Stir and to mix and combine everything with the spices that has been added to the mix.
Reduce heat to low and add 3 cups of water and let cook for 40 minutes or until it is done. You may add another 2 cups of water only if it is looking a little dry. Serve over couscous. This is a Moroccan pasta. Enjoy.
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