[Outback Porsche]

Moroccan. Planning to do a chicken one on Sunday and I'd like to use some preserved lemons if I can find some. The spice mix za'atar has been difficult to get, but I've managed to find some that's very tasty.

Today I also used turmeric, cayenne pepper, coriander, parsley and saffron, along with chili and garlic. The za'atar I found has a slight lemon bent to it and gave it a nice flavour. Along with the lamb (cubed) and chick peas was pumpkin and tomatoes. The chick peas went in right at the end (I was lazy and used canned ones as dried ones need to be soaked overnight). It was a real low flame on the stove, because when you put the lid on to some degree it acts like a pressure vessel (Set the heat to limit the loss of liquid that bubbles out the sides). Cooking time was about 50min.