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Ingredients

• 1/4 cup  extra-virgin olive oil
• 5   garlic cloves, minced
• 2   2 1/2-inch strips of lemon zest
• 2 teaspoons  ground ginger
• 2 teaspoons  sweet paprika
• 2 teaspoons  ground coriander
• 1 teaspoon  ground cumin
• 1 teaspoon  freshly ground black pepper
• 1/4 teaspoon  cayenne pepper
• 1/4 teaspoon  ground cloves
• 1 pinch of  saffron threads, crumbled
• 1   3-inch cinnamon stick
•   Kosher salt
• 3 1/2 pounds  boneless lamb shoulder, cut into 1-inch pieces
• 4 cups  water
• 6   large carrots, thinly sliced
• 1   onion, cut into 1/4-inch dice
• 2 cups  pitted green Picholine olives, rinsed
• 1 cup  flat-leaf parsley, chopped
• 1 cup  cilantro leaves, chopped
• 3 tablespoons  fresh lemon juice

Description

When Making Most Stews, Cooks Typically Brown The Meat Before Braising It; Here, Ethan Stowell Skips That Step, Which Simplifies The Moroccan Recipe And Gives The Lamb A Buttery, Melt-in-the-mouth Texture. The Dish Is Vibrantly Flavored With Ginger, Cumin

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