Serves: 4

Why this spice: Collected Foods Ras El Hanout warms dried fruit and lamb into a weeknight-friendly fruity stew that tastes like a long Sunday braise.

Ingredients

• 1.5 lb lamb stew meat, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp Collected Foods Ras El Hanout
• 1 tbsp flour
• 1 cup stock
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/3 cup raisins or chopped dates
• 1 tsp kosher salt
• Cooked couscous or rice
• Toasted almonds and cilantro, optional

Directions

1. Season lamb with salt. Brown in oil in a Dutch oven over medium-high; remove.
2. Sauté onion until soft, add garlic, then Ras El Hanout and flour; stir 1 minute.
3. Deglaze with stock, scraping browned bits. Add tomatoes, fruit, and lamb.
4. Simmer covered 1–1.25 hours until lamb is tender and sauce is thick and glossy. Add a splash of water if needed.
5. Taste for salt. Serve over couscous; top with almonds and cilantro if using.

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