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Moroccan Lamb Stew

Kathryn Rogers food preparation recipe Moroccan lamb stew lemon zest cardamom cumin ginger paprika avocado oil onion cayennecoriander parsley olives cilantro raisins pastured lamb tomatoes cinnamon saffron

By Chef Kathryn Rogers Yield: 8 servings Savory lamb stew, full of Moroccan spices. Best served with cauliflower rice. Ingredients 1 pound pastured lamb, cut in ½-inch cubes ¼ cup avocado oil (or other high-heat-stable cooking oil) ½ tablespoon lemon zest 2 teaspoons ground ginger 2 teaspoons sweet paprika 2 teaspoons smoked paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons ground cardamom 2 teaspoons ras el hanout (Moroccan spice blend) 1 teaspoon black pepper ¼ teaspoon cayenne ¼ teaspoon ground cloves 1 pinch saffron threads 1 cinnamon stick Pinch sea salt 16 ounces...

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