2 lbs (1 kg) lamb shoulder, cubed

2 tablespoons (30 ml) olive oil

2 onions, chopped

2 cloves garlic, finely chopped

1/4 cup (60 ml) almond butter

2 teaspoons (10 ml) ground ras-el-hanout (see note)

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5 ml) ground fennel seeds

1 cup (250 ml) black tea infusion (such as Earl Grey or other)

2 cups (500 ml) chicken broth

1/2 cup (125 ml) dried apricots, halved

1/2 cup (125 ml) dried black mission figs, halved

1/2 cup (125 ml) dried cranberries

1 cinnamon stick

In a large skillet, brown the meat, half at a time, in the oil. Season with salt and pepper. Place in a slow cooker.

In the same skillet, soften the onions and garlic. Add the spices and cook for 1 minute, stirring constantly. Deglaze with the tea. Add the remaining ingredients. Bring to a boil and pour over the meat.

Cover and cook for about 4 hours on low temperature or until the meat is fork tender. Serve over couscous.

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