Moroccan Style Lamb

Ingredients

• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon turmeric
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon raz el hanout (optional - some of the flavors duplicate what's in here, so don't worry about leaving it out if you don't have it)
• 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
• 2 to 3 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 3 cloves garlic, minced
• 2 cups homemade or low or no sodium chicken stock
• 1 cup pitted prunes, halved if large
• 2 cups cubed butternut or acorn squash
• 1/2 cup Spanish green olives, pitted
• 2 teaspoons lemon zest, about one lemon (if you have preserved lemon, you can use the skin of 1/2, rinsed and minced)
• 3 teaspoons chopped parsley

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