SLOW-COOKED LAMB WITH MOROCCAN SPICES

Steps:

• Season lamb with salt, pepper and ras-el-hanout. Set aside at room temperature for 1 hour.
• Preheat oven to 400 degrees. Set a large oval Dutch oven or other ovenproof pot large enough to hold lamb over medium-high heat. Add oil. Once oil is hot, add lamb and brown it well all over, about 15 minutes total. Remove lamb and set aside. Add onions and cook until soft, 10 minutes. Increase heat to high and pour in broth to deglaze pot, using a wooden spoon to scrape up any browned bits from bottom. Bring to a boil and cook until liquid reduces by about a fourth, 5-7 minutes. Return lamb to pot and cover with lid. Bake 20 minutes. Reduce oven heat to 300 degrees and cook 2½ hours more. Remove lid and add squash. Return to oven and cook until squash is tender, 30 minutes. Add raisins and bake 5 minutes more.
• Meanwhile toast almonds and prepare couscous according to package instructions.
• Serve portions of lamb over couscous and sprinkled with toasted almonds in wide shallow bowls. Add a small ladleful of broth to each serving.