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This recipe tastes a lot like a Moroccan tajine and comes from Alain Ducasse's restaurant Spoon near the Champs Elysee.

Lamb Shoulder Moroccan Style

Lamb slowly cooked with apricots, dates, raisins and green olives. Served on couscous.

Ingredients

1 lamb shoulder (In France it is partially de-boned)

6 white onions

6 red onions

4 cloves of garlic

8 dried apricots

6 dates

3/4 cup golden raisins

15 green olives (pitted)

2 lemons

1/4 cup sugar

1 tablespoon Piment D'espelette (a spice similar to chili powder)

6 tablespoon Olive oil

Couscous

Instructions

1. Lightly sauté (golden, not browned) the shoulder in half of the olive oil, salt and pepper generously. Add the 6 white onions and 2 of the cloves of garlic, chopped, and add this to the lamb. Cover the pot and cook very slowly for 2 1/2 to 3 hours until the meat is falling off the bone. Turn the meat about every half hour. Let cool off in the pan.

2. While this is cooking, peel the lemons, making sure there is no white part attached. Blanche the skin cooking 2-3 minutes in boiling water. Drain. Make a syrup of this using the sugar and 2 cups of water. Put the blanched lemon skin in the syrup mixture and set aside for at least an hour then drain, and cut into thin strips.

3. While the lamb is cooking, in another frying pan, use the rest of the olive oil and sauté the red onions, chopped, and the other 2 cloves of garlic, chopped. Cook this mixture very slowly about an hour until it is almost a puree.

4. Cut the apricots and dates into little cubes, and put in the red onion mixture along with the raisins, the olives chopped, the lemon peel and the piment d'Espelette. Cover mixture and continue to cook an additional 30 minutes very slowly.

When the meat has cooled off, tear or cut the lamb into bite size pieces and return to pan. Discard bone.

If there is a lot of liquid in either of the mixtures, cook them until it is just barely moist. Add the red onion mixture to the lamb mixture and warm up slowly.

It is better if made the day before. Serve in with couscous.

Cooking time: 3 to 4 hours.