Lemony Moroccan Lamb Stew with Garlic and Saffron
Ingredients
- 2 Tbsp. olive oil
- 5 garlic cloves, finely chopped
- 1 tsp. ground cumin
- ¾ tsp. ground white pepper
- ½ tsp. ground turmeric
- Pinch saffron threads, ground in a mortar and pestle
- 2 lb. boneless lamb shoulder, trimmed and cut into 1½-in. chunks
- 1¾ tsp. kosher salt
- 2 tsp. finely chopped preserved lemon rind, or two (2-inch-long) lemon zest strips
- Parsley sprigs, for garnish
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