Moroccan lamb stew with preserved lemons and harissa

Serves 4-6

Ingredients:
1kg lean shoulder of lamb, cut into bite size cubes
salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons harissa sauce (recipe follows), plus more for serving
4 cups peeled, uncooked butternut squash in bite size cubes
1 can whole peeled tomatoes, drained and chopped
1 can cooked chickpeas, drained and rinsed
1 preserved lemon, rind and pulp finely diced, plus additional pulp from 1 preserved lemon
1/4 cup golden raisins
1/4 cup fresh chopped mint for garnish
Serve with cooked couscous or rice.

Harissa Sauce:
1/2 cup olive oil
3 tbsp tomato paste
2 tbsp fresh lime juice
1 tbsp chilli pepper
1 tsp cumin
1/2 tsp coriander
1/4 to 1/2 tsp cayenne pepper, depending on desired heat level
1/4 tsp salt

In a small bowl, whisk together all the ingredients. Let sit at least an hour before serving with lamb stew.

Preparation Method
1.  Season the lamb cubes with salt and pepper.

2.  Heat the olive oil in a large dutch oven set over medium-high heat and cook the lamb, stirring, until lightly browned, about 5 minutes. Add the onion and garlic and continue to cook until the onion is soft. Add the 2 tbsp of harissa sauce and cook another 5 minutes.

3.  Add 2 cups water, bring to a boil, lower heat and simmer, covered, until the lamb is tender, about 45 minutes. Add the squash, tomatoes, chickpeas and additional water to almost cover the ingredients. Simmer, uncovered, until the squash is tender, about 20 minutes.

4.  Stir in the preserved lemon and raisins and cook another 2 minutes. Remove from the heat, garnish with mint and serve with couscous or rice and more harissa on the side.

Recipe source:  Faycat blogspot