House rule: everyone gets a big first helping of dinner, but after that you can pick and choose what you want to eat more of, directly from the pot. It’s a fork war for more carrots or the last big hunk of lamb. And it’s a lot easier than being fussy and using a serving spoon to move the best bits and pieces onto your plate. This big pot of Moroccan lamb is no exception.
The Moroccan lamb is wonderful; it’s spicy and sweet, rich and bright, and has a flavor-packed sauce that melts into the couscous. There are 12 different spices, but if you’re missing one, just substitute a little more of another. I doubt you’ll be able to tell the difference. (But don’t hold me responsible, please!) I threw in chickpeas to add a little more oomph and protein, and an extra can of tomatoes because I like them. Before adding the carrots and fruit, the sauce was definitely spicy, but the addition of the last few ingredients really cuts the spice and adds another level of flavor and sweetness.