Moroccan cuisine has been greatly influenced by trade with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences. Although this recipe calls for lamb I have substituted beef with success when lamb was unavailable.
3 tablespoons golden raisins
2 1/2 Pounds Lamb Shoulder, cut into 1-inch cubes
1 large yellow onion, grated
1 tablespoon Ras El Hanout
1 - 4'' Cinnamon Stick, broken into large pieces
1/8 Teaspoon Saffron Threads either Spanish Saffron or Persian Saffron
Kosher Flake Sea Salt
6 plum tomatoes, seeded and finely chopped
1/2 cup Hot Water
1 1/2 teaspoons brown sugar
1 large red onion, thinly sliced
1/4 cup flat-leaf parsley, minced
1/4 cup pine nuts (pinolis) for garnish
2 cups couscous, cooked
Preheat oven to 325°F.
Re-hydrate raisins by soaking in hot water for 15 minutes.
Place lamb, grated onion, Ras el Hanout, cinnamon stick, saffron, 1 teaspoon salt, tomatoes, hot water and brown sugar in large Dutch oven. Stir to combine and heat on low until aromatic, about 10 minutes.
Drain raisins and add to pot. Scatter red onion over top and cover.
Transfer to oven to cook until lamb is tender when pierced with fork, about 2 to 2-1/2 hours.
Remove cinnamon stick and discard. Garnish with parsley and pine nuts and serve over warm couscous.