Moroccan Lamb Stew

Here is a lamb stew rich with Moroccan flavors.  Ras el Hanout spice blend, pomegranate molasses and dates meld together in a warming aromatic stew.
1/2 lb carrots, about 6, peeled and cut into 1 to 2 inch pieces
2 leeks, cleaned, trimmed and diced
3 to 3-1/2 lb boneless lamb, cut into 2-inch pieces

4 cloves garlic, minced
1-inch fresh ginger, minced
2 Tbsp Ras el Hanout, Moroccan spice mix
1 28-oz can whole tomatoes, drained (liquid reserved) and crushed by hand

2 Tbsp Pomegranate Molasses
2 dozen dried dates, pitted and quartered

Sauté the carrots and the leek in a Dutch oven or large pot, with a dash of olive oil. Add a tablespoon of water, and allow the water to evaporate while the leeks soften.

When the leeks are softened, remove the carrot and leeks to a bowl.

Add a dash more olive oil to the pot and brown the lamb cubes well on each side. Salt and pepper to taste as they brown. Allow enough air space around each cube so they develop flavor from browning well - otherwise they will boil rather than brown. Brown the cubes in several batches and remove to the bowl with the carrots when done.

After the last batch of lamb cubes are browned and removed, add the garlic and ginger to the pot. Cook about a minute. Then add the Ras el Hanout powder to the pot and cook another one or two minutes, until very fragrant.

Now add the crushed tomatoes to the pot and turn up the heat to high. Cook the tomatoes in the spice mix and allow them to darken, caramelizing a bit, to develop bold flavor. Stir often.

After about 5 minutes of cooking, return the lamb and veggies to the pot.

Add the reserved tomato liquid and enough water to just cover the meat. Bring to a gentle boil, and then reduce heat to a simmer. Cover and simmer for an hour.

Then add the pomegranate molasses and the dates. Stir well, cover the pot and simmer another half an hour.

Serve over couscous.

Serves 6-8.

Cook's Note:  Ras el Hanout is a North African spice blend often used in Moroccan cooking.  With high notes of clove, cinnamon and cumin, it is to Moroccan cooking as Garam Masala is to Indian cooking.

Pomegranate molasses is also often used in Moroccan cooking.  It is a flavorful syrup reduced from pomegranate juice and is pleasingly sour and only slightly sweet.