Lamb Stew

A warm and hardy stew for a cold winter’s day

2 tsp (10 mL) ground coriander
2 tsp (10 mL) dried thyme
2 tsp (10 mL) dried tarragon
2 tsp (10 mL) ground allspice
1 tsp (5 mL) ground nutmeg
1 tsp (5 mL) ground cloves
1 tsp (5 mL) ground cinnamon
3 lb (1.4 kg) lamb cubes, 1/4 in from the shoulder preferably
1/2 cup (125 mL) olive oil
2 onions, chopped
5 garlic cloves, minced
28 oz (794 g) canned tomatoes
1 cup (250 mL) raisins, soaked in sherry or water
1 tbsp (15 mL) Morrocan spices, (first 7 ingredients)
2 tsp (10 mL) salt
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) red pepper flakes, to taste
1 cup (250 mL) whole almonds

Prepare Morrocan spices by mixing all on the 7 first ingredients. Brown lamb cubes (in batches)and set aside. Add onions to oil and saute until softened. Add garlic and saute for 1 minute. Return meat to pan and add other ingredients, except nuts, to onion mixture and simmer, covered, for 1-1/2 hour or until meat is tender. Add nuts before serving. Serve with brown rice, quinoa, or whole grain couscous.