Jareesh Stew with Seared Lamb in Ras el Hanout

Arabian grain stew combined with lamb seared in Ras el hanout, a wonderfully aromatic spice blend from North Africa. The flavors discovered here are nearly life changing! Impress your friends at the party. Seriously.

Lamb shanks (1 ½ - 2 lbs.)
Lamb loins (1 – 1 ½ lbs.)
Bulgur (2 cups; jareesh grain itself can be purchased online, but I find bulgur more accessible in stores)
Chicken stock (6 cups)
Water (3/4 cup)
Butter (4 tbsp)
Olive oil (5-6 tbsp, divided)
Carrots (3 large; sliced in rounds)
Fresh lemon (1; juice and 1/4 tsp zest)
Fresh marjoram (3-4 sprigs)
Fresh sage (3-4 sprigs)
Fresh mint (1/3 cup, finely chopped)
Fresh peeled garlic (6-7 cloves, minced)
Ground ginger (1 tsp)
1 yellow onion (diced)
1 green bell pepper (seeded and diced)
1 chili fresno (seeded and diced)

Add 1 tbsp of harissa to stew for extra "kick," if desired. (I do not do that here.)

Ras el hanout Seasoning:
For marinating and searing the lamb; combine in a medium dish and blend well. Repeat as much as necessary. This is not a firm recipe. Just a guide.

Allspice (1 tsp)
Coriander (2 tsp)
Cumin (2 tsp)
Cinnamon (2 tsp)
Cayenne (2 tsp)
Cardamom (1 tsp)
Cloves (1/2 tsp)
Ground ginger (2 tsp)
Nutmeg (2 tsp)
Smoked paprika (2 tsp)
Ground pepper (1 ½ tsp)
Sugar (1 ½ tsp)
Kosher salt (2 tsp)
Turmeric (2 tsp)
Sumac (1 tsp)
Oregano (1 tsp)

Note: see me make my spinach onion turnover pastizzi (seen here) with this link:    • Spinach Onion Turnover Pastizzi