Since the meat was already cooked, it really shortens the time to make this recipe. And since I live in the Deep South, things like preserved lemons just don't exist at all. So, I just used regular lemons and extra lemon juice.
There was one goofed up line in the ingredients calling for "grated" tomatoes. I just bought about 5 roma tomatoes and chopped them into pieces.
Also, since the lamb meat already was infused with the most of the Moroccan spices, I just sprinkled some additional spices on the herbs.
It didn't come out as lemony as I would have liked. I think I should have grated the lemon peel. I think that would have helped immensely.
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