Infusing your dinner with aromatics and spice that tantalize and hint
of far-flung destinations is a surefire way to beat the winter doldrums
(short of a plane ticket). The secret ingredient in this North African stew
is ras-el-hanout, a spice blend that can include upwards of 50 spices,
including cinnamon, cardamom, clove, turmeric and cayenne. The
name, translated, means head of the shop, or the best on offer.
You can find ras-el-hanout in the spice section of
supermarkets and specialty stores.
Moroccan Lamb Stew with
Chickpeas and Apricots