North African Lamb Rib Stew with Carrots and Lemon

This North African Lamb Rib Stew with Carrots and Lemon is a delicious and flavorful dish that is sure to satisfy! The combination of the lamb ribs, carrots, and preserved lemon creates an amazing depth of flavor that pairs perfectly with a side of couscous or rice. Enjoy!

Ingredients:

• 1.5 kg lamb ribs
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 500 ml chicken stock
• 2 carrots, peeled and diced
• 1 lemon, diced

Instructions:

1. Preheat the oven to 180°C.
2. In a large bowl, combine the lamb ribs with the olive oil and sea salt.
3. Place the lamb ribs in a roasting pan and bake in the oven for 30 minutes.
4. Heat a large pot over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the cumin, paprika, coriander, turmeric, and cinnamon and cook for another minute.
6. Add the chicken stock and bring to a boil.
7. Add the carrots and the cooked lamb ribs to the pot and simmer for 45 minutes.
8. Add the diced preserved lemon and simmer for another 15 minutes.
9. Serve over couscous or rice.

Enjoy!