A Moroccan Lamb Stew

Before winter fades (and I hope it does, very soon!!), help yourself to a warming, spicy Moroccan lamb stew. Flavored with a rich Ras el Hanout (which means 'top of the shop') spice mix, and kicked up with a bronkin' harissa (a Moroccan spicy chili paste), this dish is bound to both warm and please.

And hey, don't miss the olives and plums which really impart such a delicious angularity to this dish.

3 lb boneless lamb, cut into 1-1/2-inch cubes

2 carrots, peeled and sliced

2 leeks, washed and diced

1 jalapeño pepper, minced

2 cloves garlic, minced

2 Tbsp tomato paste

2 Tbsp harissa Moroccan chili paste (I used Trader Joe’s)

2 Tbsp Ras el Hanout Moroccan spice mix

1 28-oz can whole tomatoes

6 oz mixed olives (I used Trader Joe’s marinated olives)

1/2 cup pitted sun dried plums (prunes)

Preheat oven to 375F. Brown lamb in a dash of olive oil in an oven-going Dutch oven, with a dash of olive oil, in two to three batches. Make sure there is plenty of air around each cube as you brown. Brown all sides of each cube. Remove browned lamb to a bowl.

Add the carrots to the Dutch oven and sauté them for about 5 minutes.

Add the leeks with 2 tablespoons water, and cook gently while the water evaporates and softens the leaks.

Sauté leeks and carrots for about another 5 minutes, making sure there is enough oil so the leeks do not burn. Add the jalapeño pepper and garlic and cook another 2-3 minutes. Stir in the Ras el Hanout powder.

Add the tomato paste and harissa chili paste and cook another 5 minutes. Add the tomatoes, crushing them in your hands as you add them. Add all their liquid as well. You should have just enough liquid to about cover the lamb. If not, add a dash of water to adjust. Stir in the olives and plums and bring to a gentle boil.

Cover and place Dutch oven in the oven. Bake for about an hour. If using the stovetop, reduce to a simmer and cook about an hour.

Stir every once in a while. Cook until lamb is softened and sauce has darkened and flavored.

Serves 6.

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