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The trick to this lower-cost dish is in the seasonings, which transform the lamb into a complexly flavored stew. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous. When making most stews, cooks typically brown the meat before braising it; here, chef Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture.