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

Combine the salt, pepper and other spices in a large bow. Add the lamb pieces and toss to coat.
Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and brown the lamb chunks in batches, using additional oil as needed. Remove the lamb chunks to a plate as cooked. Remove some of the fat from the pan if a lot has rendered, leaving only a light coating.
Lower the heat to medium and add the onion and garlic, cooking until the onion has softened and become translucent, about 4 or 5 minutes.
Add the stock to the pan and scrape up any browned bits from the bottom of pan.
Return the lamb to the pan, along with any juices, and add the prunes, squash, olives and lemon zest.
Bring the mixture to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes, until the lamb is tender.
Taste for salt and pepper and garnish with the parsley. Serve with whole wheat couscous.