Ras El Hanout Stewed Lamb

This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  lb lean lamb fillets, cut into bite-sized chunks
• 2  large onions, chopped
• 2  cloves garlic, minced
• 2  teaspoons ras el hanout spice mix
• 2  tablespoons liquid honey
• 2  cups  vegetable stock
•  salt and pepper, to taste
• 1  ounce  toasted  slivered almonds (recommended) (optional)

Directions

1. Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
2. Add lamb to the same pan, frying until well browned.
3. Add onion and garlic mixture back to the same pan.
4. Add ras el hanout and salt and pepper; mix well to coat everything.
5. Add the stock, bring to the boil, then reduce heat to an even simmer.
6. Cook 1 1/2 hours, stirring occasionally.
7. Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
8. Serve with rice, and scatter the almond slivers over the lamb.