• 1 medium onion
• 6 small cloves garlic
• 2 tbsp. canola or vegetable oil
• 1.75 lbs. lamb, chicken, or beef cut into bite-sized chunks. (For a vegetarian option try equal amount of carrots and squash or seitan or similar meat substitute)
• 1 generous pinch of black pepper and salt
• 1 heaping tbsp. Mediterranean Gourmet Ras-el-Hanout
• 2/3 of the olives and all the lemon from Mediterranean Gourmet Olives in Lemon and Brine
• 1/3 cup chopped parsley (optional)
1. Dice the onion and mince the garlic.
2. Heat oil in a Dutch oven or large saucepan. Sear lamb on medium-high heat.
3. Remove lamb from pan and set aside.
4. Add the onions and garlic to the pan and sauté until clear, about 5-10 minutes. If the onions stick, add tbsp. of water.
5. Add Ras-el-Hanout and stir well. Add the olives and lemon rind and 2 cups of water and bring to a boil.
7. Reduce to a simmer, add lamb cover and cook for 40 minutes (30 minutes for chicken /vegetables), stirring occasionally.
8. Remove the lamb to a serving plate and turn the heat up and bring the remaining liquid to a boil. After 10 minutes spoon the remaining onions, olives and lemon over the lamb. Garnish with parsley if using.