Morrocan Lamb Tagine with Fennel Artichoke and Apricot

1 lb boneless lamb, cubed
1 bulb fennel
1 leek, cleaned and diced
6 oz. frozen quartered artichoke hearts, thawed
12 dried apricots
2 cloves garlic, minced
2 tsp Ras el Hanout Moroccan seasoning
2 tsp Pimenton, smoked Spanish paprika
1 Tbsp Harissa, Moroccan chili sauce, or other chili sauce
About 1 cup water

Trim the stalks of the fennel, about 2-3 inches above the white base, depending on the size.  Slice the fennel about 1/4-inch thick, and then into 1/4-inch matchsticks.

Preheat oven to 375F.  Brown the lamb in a tagine or small Dutch Oven, in bit of olive oil, in batches, so that pieces are well separated. Set browned lamb aside in a bowl.  Add fennel to tagine and cook about 5 minutes to soften.  Add the artichokes and brown them up with the fennel another 5 minutes.

Return the lamb to the tagine or Dutch oven and stir in all the remaining ingredients.  Add enough water just to moisten the stew and help mix all the ingredients.  Cover and bake for an hour.  Stir tagine, recover and cook another 30-45 minutes, until lamb is very tender and splits with a fork.

Serve with couscous and lemon wedges.  Serves 4.