This Lamb tagine is prepared with onions, saffron, tomatoes, squash and chickpeas. The lamb is rubbed with ras el hanout and marinated before cooking.
Make Ahead: You need to marinate the lamb for 2 hours for the most flavor. The lamb is then cooked for 1 1/2 hours then refrigerated overnight. Complete the recipe the next day.
Featured Spice: Ras el hanout.