Remove the fat and the silver skin from the lamb shoulder. Dice into about 1" -inch cubes. Put the diced lamb into a large bowl and add all of the spices. Using a food processor or hand grater, grate the onions. Add to the meat and thoroughly mix. Cover and marinate in the refrigerator for at least 2 hours or even overnight.
- 3 lb diced lamb shoulder
- 1 tbsp ras el hanout (Moroccan spice blend)
- 1 tsp ground cumin
- 1/2 tsp fennel seeds
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 3 medium onions