Fresh organic eggplant on a rustic wooden tableLamb stew is one of my all-time favorite comfort foods. Sweet and savory, this one pot meal is ideal for a rainy weekend dinner. While you can certainly use fresh lamb, this slow-cook recipe is also an ideal way to repurpose left-over leg of lamb.

Let’s get cooking!

The Prep

Cube roughly a pound to a pound and half of roast leg of lamb. [NOTE: If using raw lamb, simply adjust the cooking time accordingly.]

Hand crush a 28oz can of peeled whole tomatoes. [NOTE: Fresh tomatoes – if they are in season – work equally well. Simply blanch, peel and hand crush the tomatoes to yield 3 1/2 cups.

Cut a medium eggplant lengthwise. Rub a bit of olive oil on the cut sides. Roast, cut side down, for approximately 30 minutes in a 350 degree oven. When the cooked eggplant is cool enough to handle, scoop out the flesh and mince.

Fire roast, peel and mince one red pepper.Lamb with butcher cuts

Mince 2-3 cloves of black garlic.

Combine 1/2 cup of water and 1/2 cup of dry red wine.

Measure 1/2 tsp of nutmeg.

Measure 1/2 C pearl or Israeli couscous.

You are mised out!

The Assembly

In an 8qt stock pot, combine the lamb, tomatoes, red pepper, black garlic, water-wine mixture and the nutmeg.Tomato

Cover and place in a 350 degree oven for 3 hours. Check occasionally to ensure the liquid hasn’t evaporated. If it looks dry, add an equal amount of water and red wine.

Add the couscous, cover and return to the oven for 30 additional minutes.

The Payoff

Remove from the oven. Serve the tagine in large soup bowls or shallow pasta dishes.

A warm, crunchy baguette and a dry red wine complete the meal.