MOROCCAN LAMB STEW WITH COUSCOUS

Serves 5-6

Chunky lamb pieces (approx 500g, can substitute beef)

2 medium onions, thinly sliced

1 tsp garlic, minced

½ tsp Ras El Hanout (“couscous spices” will do)

1 tsp harissa

1 tsp paprika

½ tsp ground cumin

¼ tsp turmeric

1 can diced tomatoes, drained

½ can tomato paste

2 tsp dates, roughly chopped (optional)

1 tsp apricot jam (optional)

Zest of 1 lemon

1 cup Marsala or Port

Olive Oil

2 cups couscous

Season lamb with salt, pepper, and around half of ras el hanout, and let it sit while you slice the onions, mince the garlic, and zest the lemon.

In a large saucepan, heat the olive oil on med-high. Brown the meat (around 5 minutes), then set aside on paper towels to drain the fat.

Add onions to saucepan and lower heat to med. Fry onions for about 5 minutes, allowing them to take on spices remaining in pan. Add garlic and fry another minute.

Add remaining ras el hanout, harissa, paprika, cumin, and turmeric, and fry another 2-3 minutes.

Deglaze pan with marsala for a minute, allowing alcohol to boil off. Add diced tomato and tomato paste, heat through.

Add lamb, dates, and apricot jam (if using), heat through. Add contents of saucepan to a slow cooker, and cook on LOW for 5 ½ hours.

When slow-cooking is over, add 2 cups of couscous to the slow-cooker; cover and let stand for 5-10 minutes.

Serve in bowls, with an optional dollop of Greek yoghurt.