Slow-Cooker Moroccan Casserole

This meal has the essence of my favourite place in the world – a place I’ve visited twice and would consider living in – the Medina in Marrakesh amongst the excitement of the spice souks.

1. 1. In a mortar and pestle (or a spice grinder, if you wish), combine the ras el hanout, nutmeg, cumin, oregano, and coriander seeds. Crush or process until finely ground.

2. Using a slow cooker with a browning feature, or in a skillet, heat the olive oil until sizzling. Add the ground lamb and stir until lightly browned. Add the garlic, ginger, and chili pepper, and stir for 1 minute. Add the bell peppers, red onion, eggplant, and mushrooms. allow them to brown, stirring occasionally, until beginning to soften.

3. If the mixture was cooked in a skillet, transfer to the slow cooker.  Stir in the ground spices, cinnamon stick, olives, tomatoes, tomato paste, cilantro, and chicken stock. Cover and cook on low hear for 6 to 8 hours.

4. Toward the end of cooking, add the penne pasta, and 473 ml (2 cups) of water. Cook until the pasta is just tender, 10-15 minutes or as needed (be careful not to overcook). Transfer to a serving bowl and garnish with grated parmesan cheese and toasted pine nuts.