Ingredients:

3 lbs boneless lamb shoulder or leg, cut into 1-1/2 inch cubes
1 tsp salt
Freshly ground pepper
1/4 cup vegetable oil
3 small leeks or medium onions, cut into 1-inch pieces
4 large cloves garlic, crushed
2-1/2 Tbsp Urban Accents Casablanca Ras El Hanout
2 cups low-sodium chicken broth
10 oz (2 cups) pitted prunes, halved
1/3 cup honey
Chopped cilantro or flat leaf parsley

Directions:

Heat oven to 325. Pat lamb dry and sprinkle with 1/2 tsp salt and pepper to taste. Heat oil in large Dutch oven over medium heat. Cook lamb in batches until nicely browned on all sides, about 5 minutes per batch. Transfer to a plate.

Add leeks to Dutch oven. Saute over medium heat until golden brown, about 3 min. Return lamb to the pot; stir in garlic and Casablanca Ras El Hanout.  Cook for about 5 minutes, stirring so that all meat is coated with spice.  Stir in chicken broth, scraping up the browned bits. Cover tightly and place in oven.   Braise until lamb is fork-tender, about 1 hour for leg of lamb and 1-1/2 hours for shoulder.

Stir in prunes, honey and remaining 1/2 tsp of the salt. Stir in a little water if the mixture seems dry. Cover and return to oven until pan juices have thickened nicely, about 30 min.

Serve over couscous. Garnish with cilantro or parsley.