Moroccan Lamb Tagine with vegetables

• 2 1/2 lb lamb cubed
• 28 oz crushed tomatoes
• 2 medium onions
• 1/2 large lemon peeling
• 1/4 cup olive oil, extra virgin
• 1 cup Kalamata olive halves
• 1/2 cup chardonnay I used Woodbridge
• 1 tsp turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1 tsp granulated garlic powder
• 1 tsp Adolf's meat tenderizer
• 1 tsp cilantro dried or fresh
• 1/2 cup sliced carrots
• 1/2 cup cauliflower
• 1/2 cup broccoli

1. Cut the lamb into the bite sized pieces put the meat tenderizer on it.
2. Slice the lemon pieces mix with lamb.
3. Let sit for 30 minutes
4. Preheat oven 400 Fahrenheit
5. Slice the onion thinly.
6. Remove most of the lemon peels.
7. Mix the onions with the lamb add olive oil, spices, and olives mixing everything together.
8. Add crushed tomatoes and vegetables mix and bake covered in oven after 45 minutes add the chardonnay.
9. Stir in recover and return to oven.
10. Option add half a cup sour cream.

tomatoes, onions, lemon peeling, olive oil, olive halves, chardonnay i, turmeric, ground cinnamon, ground black pepper, garlic, s meat, cilantro, carrots, cauliflower, broccoli

Taken from cookpad.com/us/recipes/366201-moroccan-lamb-tagine-with-vegetables (may not work)