Braised lamb, nutty parsnips, sweet prunes, in a Moroccan spiced stew with chickpeas over cous cous – what could be better on a cold winter’s night?
Like Provencal Beef Stew, the lamb becomes meltingly tender after a slow braise in the oven, and the freshly toasted and ground spices amped with paprika and cayenne really make the dish special.
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