Through the colder months I love making this type of dish on the weekend. I put it all together at 2:00 or 3:00 in the afternoon, then just let it simmer over very low heat until dinnertime. Stews and braises like this make excellent, succulent use of more economical cuts of meat, too.
This Moroccan style stew is great on its own, perhaps with some warm pita to accompany it, or over rice. You can use either lamb or goat meat - goat is available locally from Balky Farm in Northfield, a regular vendor at the Greenfield Farmers Market (they also have lamb, eggs, and wool products).
3 Tbsp olive oil
2 lbs stew lamb or goat, cubed
2 medium onions, finely chopped
6-8 cloves garlic, minced
1 large red pepper, finely chopped
1 Tbsp ground cumin
1/4 tsp cayenne (or to taste)
1 tsp dried lemon zest (or zest of one lemon)
2 lbs potatoes, cubed
Salt and pepper to taste
Water and/or beef stock
Heat the olive oil in a soup pot. Add the meat and brown over high heat. When browned, drain off excess fat, then add the onion, garlic, red pepper, cumin, cayenne, and lemon zest. Saute over medium heat for 3-5 minutes. Add the potatoes along with some salt and pepper, then add enough water and/or beef stock to cover. Bring to a boil, then reduce the heat very low and simmer for 2-3 hours. Taste and adjust seasonings if needed before serving.
Serve hot over rice or with warm pita bread.
Serves about 6.