Moroccan Lamb

Adapted from Chrissy's recipe (that she adapted from a David Kirsh book)

Lamb dish
4 T minced shallots
1/2 t cinnamon
2 t ground coriander
1/2 t cayenne pepper
1 t ground cumin
1 t turmeric
Salt and pepper
1lb lamb (cut into stew-sized chunks)
4 zucchini
Fresh mint (for garnish)

1. Brown lamb, shallots, and spices in pan on the stove
2. Chop zucchini and place in baking dish
3. Add lamb mixture to zucchini
4. Bake at 350 degrees for 20 minutes.
4. Garnish with mint

Youghert sauce recipe:

16oz plain youghert
2 cloves of garlic minced
2 Tb lemon juice
salt to taste

1. Mix together and serve. Use for up to 5 days.

Note: They didn't have any chopped lamb at the store, so I asked if they would trim and
cut up a leg of lamb for me if I got that and they did. They cut it as small as they could (smaller than stew meat) and then I used that instead. I served the dish with rice pilaf (the Near East brand) and youghert sauce (I got a recipe from allrecipes.com). It was delicious!