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  Moroccan cammama (spiced lamb with onions)
 
Yield: 4 Servings
 
3 tb Olive oil      2 1/2 lb Lamb shoulder; boneless/trim
1 lg Onion; chopped      1 ts Cinnamon ground
1/4 ts Ginger ground      1/2 ts Cumin seeds; toasted/crushed
1 pn Saffron; crumbled      1 ts Red chilies dried; crushed
2 lg Cloves garlic; minced      1/4 c Cilantro fresh; chopped Salt & pepper to taste
2 Orange peel strips; 3" long      2 tb Honey
3 Lemons Chicken broth; or water      6 lg Onions
 yellow; halved and -sliced into crescents Cilantro fresh; sprigs Cut the lamb into 1-inch pieces. Heat the olive oil in a large casserole over medium heat. Add the lamb and chopped onion and saute 5 minutes stirring frequently. Add the cinnamon ginger cumin saffron chilies garlic cilantrol salt pepper orange peel honey juice of 1 lemon and enough chicken broth or water to just cover ingredients. Cover the casserole and simmer very slowly 2 hours stirring occasionally. Add the yellow onions stir well cover and simmer 20 minutes or until onions are just tender. Preheat oven to 425 degrees F. With a slotted spoon transfer ingredients to a large bowl. Raise heat to high and reduce liquid by half. Add juice of the remaining lemons stirring well. Return ingredients to casserole stir until blended taste for seasonings and place in the preheated oven uncovered. When the top of the cammama is slightly glazed serve immediately garnished with a few sprigs of cilantro and accompanied by rice Date and Onion Sambal a salad of diced cucumbers and ripe tomatoes dressed with oil vinegar and salt and a basket of warm pita bread. AFTERTHOUGHT: You may substitute boned chicken thighs for the lamb if you wish. Source: "Lilies of the Kitchen" by Barbara Batcheller

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