Chef’s Recipe: Ras El Hanout Braised Lamb

2 lbs lamb

2 finely chopped medium onions

3 finely chopped cloves of garlic

1 tsp of salt

1 tsp of ginger

½ tsp of black pepper

½ tsp of white pepper

½ tsp Ras El Hanout

½ tsp of crumbled saffron threads

½ tsp turmeric

Flour

Extra virgin olive oil

½ bottle Chianti

1 can peeled tomatoes

Flour

1 lb quinoa

1 each diced carrot, zucchini, eggplant

and a few fistfuls of peas

Pinches of sage, rosemary and thyme

1. Sauté the chopped onion, garlic, salt, ginger, pepper, Ras El Hanout, saffron and turmeric in a large pot for a few seconds until fragrant.

2. Add extra virgin olive oil, Chianti and peeled tomatoes.

3. Flour the lamb and add to the pot to cook over medium-low heat for 2.5 hours.

5. To start the side dish, boil quinoa in a medium pot for 10–15 minutes, then strain and place in a saucepan over medium heat.

6. Add diced veggies and toss in the spices.

7. Plate dish with quinoa first, braised lamb on top, then garnish with figs and almonds. Enjoy!

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