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:
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