Moroccan Style Lamb

food52.com

Eitan Rosenthal

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon turmeric

2 teaspoons ground cumin

1 ½ teaspoons ground coriander

1 teaspoon paprika

1 teaspoon cinnamon

1 teaspoon raz el hanout (optional - some of the flavors duplicate what's in here, so don't worry about leaving it out if you don't have it)

2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 ½-inch pieces

2 to 3 tablespoons olive oil

1 large onion, halved and thinly sliced

3 cloves garlic, minced

2 cups homemade or low or no sodium chicken stock

1 cup pitted prunes, halved if large

2 cups cubed butternut or acorn squash

½ cup Spanish green olives, pitted

2 teaspoons lemon zest, about one lemon (if you have preserved lemon, you can use the skin of ½, rinsed and minced)

3 teaspoons chopped parsley

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