Moroccan Lamb

2-1/2 lbs. boneless leg of lamb, cut into bite size pieces
1 Tbsp. grill seasoning (preferably McCormick Montreal Steak Seasoning)
2 tsp. turmeric
2 tsp. cumin
1-1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved (about 1 cup)
2 cups chicken stock
4 green onions, chopped

Place lamb in a Ziploc bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.

Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons olive oil, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings to taste.

Make couscous during last 5 minutes of cooking. Serve lamb over couscous and garnish with chopped green onions.

Submitted by Brooke Williamson