Lamb Stew with Fennel, Preserved Lemon, and Crispy Fried Bread

1. Brown the Lamb

Begin by generously seasoning the lamb pieces with salt and freshly ground black pepper. In a large Dutch oven, heat the canola oil over medium-high heat. Sear the lamb in batches, ensuring each piece is well-browned on all sides. This will take about 8 to 10 minutes per batch. Once browned, transfer the lamb to a bowl and pour off any excess fat from the pot.

2. Cook Aromatics and Spices

Reduce the heat to medium and add the chopped garlic, anchovy fillets, shallots, fennel, fennel seeds, cumin seeds, and tomato paste to the Dutch oven. Cook this mixture for about 6 minutes, stirring occasionally, until the fennel softens and begins to brown, and the tomato paste darkens.

3. Deglaze and Simmer

Pour in the dry white wine and gently scrape the bottom of the pot to deglaze it, releasing any browned bits. Add the crushed tomatoes and bay leaves, along with enough water to cover the ingredients. Bring the stew to a simmer, cover the pot, and let it cook for 2 to 2½ hours, until the lamb is tender and the stew has thickened to your liking.

4. Prepare Crispy Fried Bread

In a skillet, heat the olive oil over medium heat. Add the torn pieces of country bread, seasoning with salt, black pepper, and Aleppo pepper. Fry the bread for 5 to 8 minutes, tossing occasionally, until it turns golden brown and crispy.

5. Serve the Stew

To serve, ladle the stew into bowls and garnish with thin slices of preserved lemon and a sprinkle of fresh marjoram leaves. Top each serving with the crispy fried bread.