- 2 lbs (1 kg) lamb shoulder, cubed
- 2 tablespoons (30 ml) olive oil
- 2 onions, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup (60 ml) almond butter
- 2 teaspoons (10 ml) ground ras-el-hanout (see note)
- 1 teaspoon (5 ml) ground turmeric
- 1 teaspoon (5 ml) ground fennel seeds
- 1 cup (250 ml) black tea infusion (such as Earl Grey or other)
- 2 cups (500 ml) chicken broth
- 1/2 cup (125 ml) dried apricots, halved
- 1/2 cup (125 ml) dried black mission figs, halved
- 1/2 cup (125 ml) dried cranberries
- 1 cinnamon stick
- In a large skillet, brown the meat, half at a time, in the oil. Season with salt and pepper. Place in a slow cooker.
- In the same skillet, soften the onions and garlic. Add the spices and cook for 1 minute, stirring constantly. Deglaze with the tea. Add the remaining ingredients. Bring to a boil and pour over the meat.
- Cover and cook for about 4 hours on low temperature or until the meat is fork tender. Serve over couscous.
Ras-el-hanout is a North African spice blend that can contain a variety of spices according to different recipes. You can substitute with a mixture of equal parts coriander, peppercorn, caraway, cinnamon, cardamom, and paprika.