Kebab Maghdour: Cubes of meat that would typically be used for skewers find their way into a tagine resulting in a rich, comforting dish that is greater than the sum of its simple ingredients. Welcome back to the final episode of my series, Classic Moroccan Recipes For Eid al-Adha. Hope you enjoy this Moroccan classic. ❤️ For the Marinade 2.25 pounds, boneless leg of lamb, cut into 1-inch cubes 1 cup grated onion 1 teaspoon ground cumin 1 teaspoon sweet paprika 1.5 teaspoon salt, or to taste ½ teaspoon black pepper Pinch cayenne pepper 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped parsley For Cooking 4 tablespoons butter 1½ cups chopped onions 1 cinnamon stick In a large bowl, combine the cubed meat, grated onion, cumin, paprika, salt, black pepper, cayenne, cilantro, and parsley. Mix thoroughly so the meat is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor. When ready to cook, place a tagine over low to medium-low heat. Add th...