Ras el Hanout: This is a Moroccan spice blend that’s common across the Middle East. You can buy it at Middle Eastern grocery stores, or you can
make your own at home. To make a small batch for this recipe (approximately 1 tablespoon), combine the following ground spices: ¾ teaspoon cumin, ¾ teaspoon paprika, ¼ teaspoon allspice, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon turmeric, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, 1 pinch cloves, 1 pinch nutmeg, and 1 pinch cardamom.
Reheating: Like many stews, this is even better the next day. It thickens quite a bit upon standing, so you may need to add a splash of water before reheating. To reheat, cook over medium-low heat on the stovetop until warm throughout.