Every time I walk by Woolsey Farm's stand at the farmers market, I can't help fixing on the lamb and all the things I can do with it.  The lamb cubes in particular summon up images of  steamy Moroccan stews filled with succulent meat, copious spices and morsels of dried fruit.  Chef Jerry Pellegrino agrees with me: although many people may not try cooking Moroccan, once they try it they love it.

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