Moroccan Lamb Stew With Preserved Lemons Recipe

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Nutrition per serving    (USDA % daily values)
CAL
705
FAT
161%
CHOL
82%
SOD
44%

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Ingredients for 6 servings

Minced peel of 1 preserved lemon, recipe follows, optional

2 fresh or dried bay leaves, preferably Mediterranean

Kosher salt

1 cup water

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 orange, zested and juiced

1 teaspoon ground ginger

Pinch saffron threads

1 cup pitted green Moroccan (or other) olives, chopped

3 pounds boneless lamb stew meat, from the shoulder

2 yellow onions, finely chopped

10 to 12 organically grown lemons, preferably Meyer lemons

1 (14-ounce) can diced tomatoes, with juice

3 cloves garlic

1 teaspoon kosher salt

1/2 bunch cilantro, stems removed

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