As I was making this just for myself I lowered the amount to one serving and used a lamb shank. I still followed the meat removal and all but only had the time to marinate for 2 hrs so I added a bit of strong chicken broth. It worked just fine and the finished dish utterly delicious. I make the ras el hanout from a recipe here on food and always keep it on hand. I'll make this again when I have time to let it marinate overnight but I can't imagine it being much better. Made for PAC, Spring 2014.