Week 15: One Pot - Moroccan Lamb Stew

At Epcot, Morocco has to be one of my favorite “countries”. It smells so good, which made me want to make something a little more complex than hummus.

This Recipe calls for “ras-el-hanout” which is a mix of spices most bakers and curry enthusiasts will have anyways. Unless you want to be extra authentic, it’s pretty easy to make. The Tagine is named for the clay vessel it’s cooked in, which I don’t own either, so I made it in a pot. Yum!