Moroccan style lamp is a fabulous choice for dinner.
The basic ingredient for making this dish include 1000g lamb shoulder, 85g olive oil, a fresh lemon, a little coriander, half a cup of dried apricot, a cup of raisin, and a piece of parchment paper. First of all, use kitchen towel to dry up the lamb shoulder. Then remove the silver skin and fat and cut the lamb shoulder into 2cm cubes. Fry the lamb in olive oil over high fire for 2 to 3 minutes. Then turn down the fire to mild and cook till the lamb turns light brown.
To make the seasoning, the basic ingredient include one onion (chopped into tiny pieces), several piece of ginger, some garlic, two tea-spoons of Ras el Hanout, and one cinnamon stick. Mix up all these ingredient besides cinnamon stick and fry them in gentel fire for around five minutes. Then, condense 1000 ml beef stock over high flame into 500 ml. Last but not least, add 60ml honey, a little salt and pepper.
Mix the lamb with the seasoning well. Add the cinnamon stick in. Cover the bowl with parchment paper. Then back it in oven for 1.5 hours under 325F.
Then the dish is ready and could be served with couscous and carot salad. You could squize in some fresh lemon juice, and add some salt and pepper.
After the meal, having a cup of hot Moroccan Mint tea make it a fabulous day.