Goat Stew with preserved Lemons and Mint

Surfing the net is fun and sometimes one comes across recipes/dishes/pictures that spark your interest and imagination. Was reading about this Moroccan Goat stew and wondering about a few puzzling ingredients when in walks a lady from - yes, Morocco of course to solve away my problems. So this morning decided to make use of the recipe with slight modifications. Instead of buying Preserved Lemons, decided to use a pickle that my Mom had made 20+ years back which has gotten totally dehydrated sitting in the refrigerator all these years. Got a chance to use the mint leaves also that I had dried last year. So folks, grab a thick bottom pan, look up the ingredients in the picture and mix everything and add salt and oil. That is it, bring to a boil, cover and leave to simmer away for 1.5 to 2 hours till done. You may pressure cook it for 25-30 minutes. I had forgotten to add the green hot peppers, so threw them in at the end and cooked for 5 extra minutes. Serve with Nan or Pita bread. I would even serve it with steamed rice. Or maybe Couscous.
Note: check the salt content of the preserved lemons before adding salt to the dish.