2 T olive oil
1 onion, peeled and sliced
1.5 lb lamb (bone-in shoulder)
3 carrots, peeled and sliced
1 green bell pepper, cored and cut
1 zucchini, cut
3 med. potatoes, sliced
2 tomatoes, slided
1 small can green olives
8 oz. sweet green peas
2 big pickled lemons (cut in 4 pieces) (OR 3T olive juice)
1 tsp. black pepper
1T paprika
1T cumin
½ tsp saffron powder
1T ginger
salt to taste
¼ c water
1T parsley, chopped
2 T cilantro, chopped |
In a large pan or pot with a cover, layer in order: oil, onion, lamb, carrot, bell pepper, zucchini, potatoes, tomatoes, sweet peas and olives. Place the lemon pieces around the edges, or the olive juice. Mix spices and sprinkle on top. Gently pour the water over the spices to carry them down. Sprinkle parsley and cilantro on top.
Cover and cook over medium heat for 45 minutes. |
