This is a hearty stew with great flavor. It can easily be doubled or tripled for larger groups. Once made, it can be refrigerated or frozen. Just re-heat it to serve. I serve this with hot crusty French or Italian bread for dipping. For this recipe you will need:

• 1 pound well trimmed boneless lamb shoulder, cut into 1 inch pieces
• 2 tbs. light olive oil
• 4 teaspoons Victoria Taylor’s Moroccan Seasoning
• 1 Teaspoon salt
• 1/2 cup red wine (red Zinfandel or Cabernet)
• 1 medium onion, cut into 1 inch pieces
• 2 large yukon gold potatoes, peeled and cut into 1 inch pieces
• 2 large carrots peeled and cut into 1/2 inch slices
• 1 medium red bell pepper, cut into 1/2 inch strips
• 2 small zucchini, cut in half, then quartered into strips
• 3 small roma or plum tomatoes, cut into 1 inch chunks

Use a large oven proof sauce pan or casserole dish with a cover or a dutch oven for this dish. Heat the oil in the pan and brown the lamb on all sides. Add the onion, salt and  Moroccan Seasoning. Cook for 5 minutes. Add the potatoes, carrots and pepper. Pour the wine over the mixture and stir. Push the lamb underneath the veggies. Cover and cook in the oven for 1 1/2 hour stirring occasionally. Then add the tomatoes and zucchini and cook for another 15 minutes and serve. Best, Victoria