How to make it

  • Mix all ingredients for the marinade. Add the cubed lamb shoulder and refrigerate overnight.
  • In 3 tablespoons of the olive oil brown the lamb and remaining marinade well, then remove from pan and set aside.
  • Add another 2 tablespoons of olive oil to the pan and saute the onion for 2 minutes over medium heat.
  • Add the garlic and ginger and saute an additional 2 minutes.
  • Add carrots and tomatoes, stir well and simmer for 5 minutes.
  • Add the lamb plus 2 cups of chicken stock and bring to a boil.
  • Remove from heat, cover and bake in a preheated 325 degree oven for 1 1/2 hours.
  • Served with side of couscous salad

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