Moroccan Stew

• 2 lbs lamb shoulder, cut into about 1 1/2″ cubes (optional)
• 3 T butter
• 1 small onion, diced (about 1/3 cup)
• 4 cloves garlic, minced
• 1 tsp black pepper
• 1-2 tsp Diamond kosher salt
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp cumin (optional)
• 1/4-1/2 tsp red pepper flakes
• 1 14-oz can diced tomatoes
• 1 15-oz can chickpeas, drained and rinsed
• 1/2 c raisins – or chopped dates or apricots
• 1/4 cup chopped fresh parsley
• 2 T lemon juice
• Cooked couscous, for serving

In a Dutch oven, melt the butter over low heat. Add the lamb – if you’re using it, onion, garlic, and all the ground spices and the pepper flakes, and cook over low heat, stirring frequently, for about 5 minutes. (Do not allow the meat to brown.)

Add tomatoes and 2 cups water; bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.  If you’re serving it the next day, cool to room temperature; refrigerate overnight – then scoop off the orange layer of fat on the top.

When ready to serve, place the pot over medium-low heat, add the chickpeas, and bring the stew to a simmer. Continue to cook, uncovered, for about 10 minutes, then add the raisins and simmer a few minutes more – until the raisins are nice and plump; add a little more water, if needed. Remove from heat, stir in the parsley and lemon juice, add more salt, if needed.  Serve on top of couscous.