Moroccan Lamb Stew

2 tablespoons olive oil

1 pound well-trimmed boneless lamb shoulder, cut into 1 inch pieces

1 teaspoon salt

4 teaspoons Moroccan Seasoning

1 1/2 cups 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

1 small zucchini, cut in half, then quartered into strips

3 roma or plum tomatoes, cut into 1 inch chunks

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1. Preheat oven to 350ºF degrees.

2. Heat a large oven-safe saucepan over medium heat add the oil and lamb. Brown on all sides.

3. Stir in the onion, salt and Moroccan seasoning. Cook for 5 minutes.

4. Add in the potatoes, carrots, red pepper and wine. Stir to combine.

5. Push the lamb underneath the veggies. Cover and cook in the oven for 1 1/2 hours, stirring occasionally.

6. Stir the tomatoes and zucchini, cover and return to the oven for an additional 15 minutes. Serve hot with crusty bread.

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