Lamb Tagine (Braised Lamb Shoulder With North African Spices)

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4 pounds boneless lamb shoulder, trimmed of fat and sinew

1/2 onion, thinly sliced

1 inch knob of peeled fresh ginger, thinly sliced

-- Grated zest of 1 orange

1 tablespoon sea salt

Spice Blend:

1 tablespoon fennel seed

1 tablespoon whole black peppercorns

1 tablespoon cumin seed

1 clove

2 teaspoons sweet paprika

1 teaspoon turmeric

1 teaspoon ground coriander

1/2 teaspoon saffron threads

1/4 teaspoon ground cardamom

4 tablespoons unsalted butter or olive oil

2 small parsnips, peeled and sliced

1 medium yellow onion, minced

1 inch knob of fresh ginger, minced

1 cinnamon stick

1 bay leaf

1/3 cup golden raisins

4 cups chicken stock

1/2 bunch cilantro, tied with a string

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