Me, I'll while away the hours in the kitchen with my favorite past time.
Mossewood Navajo Stew - serves 4
Moroccan Lamb Tagine-adapted by me
2 lbs. of lamb shoulder cut into 2 inch cubes
2 onions cut in half and slivered
2 carrots, peeled and sliced thickly on the diagonal
3 to 4 garlic cloves, peeled and crushed
one preserved lemon sliced
1 1/2 cups of dried apricots, prunes or golden raisins
about 1 cup of olives, any type
3 to 4 cups of chicken stock or water
Place lamb cubes in a large bowl, sprinkle with salt pepper, cinnamon, turmeric, cumin, allspice and cloves. (sorry there are no measurements but I eyeball this and it depends on taste). Toss the lamb cubes with the spices so they are nicely mixed and let sit at room temperature at least 30 minutes to one hour.
In a large casserole or dutch oven heat about 2 tablespoons of olive oil. Brown the lamb pieces on all sides, remove to a bowl. Add onions and carrots and garlic; saute for about 10 minutes at medium heat. Return lamb cubes to pot ant stir to blend.
Add preserved lemon and dried fruit and stir to blend. Pour chicken stock over mixture to cover and bring to a boil. Lower heat to medium, cover and cook stirring occasionally for about an hour. Add olives and cook another hour or so. Add more liquid during cooking if it starts to dry up too much.
Serve over Basmati or Jasmine rice.
Hm mm, has it down to a science.