A quick work trip and found 13 chocolatiers in one street! Only in Belgium.

Lamb and veggie tagine

(Adapted from Bon Appetit)

2 lbs boneless lamb shoulder or leg (cut into 2″ cubes)
Kosher salt
2 tbs olive oil
1 onion (chopped)
1 piece fresh ginger, about 2″ (peeled, finely grated)
4 garlic cloves (thinly sliced)
3 bay leaves
1/4 cup golden raisins
1/3 cup slivered almonds (optional)
2 tbs tomato paste
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp mixture of paprika and red chili pepper
1/2 tsp ground turmeric
1/4 tsp ground cardamom
4 cups chicken stock or water
1 can chickpeas
1 butternut squash (cubed)
1/4 cup chopped green olives

For topping (optional):
1/2 red onion (thinly sliced)
1 cup mint leaves
Juice of 1/2 lemon
2 tbs roasted silvered almonds (chopped)

1. Sprinkle salt on all sides of the lamb cubes. Set aside for 15′-30′.
2. In a large Dutch oven, heat 2 tbs olive oil over medium-high heat.
3. Sear lamb until browned on all sides .
4. Transfer lamb to a plate. Set aside.
5. Add chopped onion + 2 tbs water to the pot. Scrap all the browned bits from the pot bottom.
6. Cook until onion is soften.
7. Add grated ginger + garlic slices + bay leaves + raisins + almond if using.
8. Cook until garlic is soften, about 3 minutes.
9. Return lamb to the pot.
10. Add tomato paste + ground cinnamon + ground cumin + paprika/chili + ground turmeric + ground cardamom.
11. Stir until mixture is fragrant and tomato paste has darkened.
12. Add 4 cups chicken stock (or water).
13. Add chickpeas + butternut squash + chopped green olives.
14. Add some salt.
15. Bring to a boil.
16. Reduce the heat to medium-low.
17. Cover partially and simmer for about 60-90 minutes.
18. Adjust seasoning with salt.

If using toppings:

1. In a bowl, mix red onion + mint + lemon juice.
2. Season with salt.
3. Set chopped almonds aside.

To serve:

1. Ladle lamb tagine into bowls.
2. Top with chopped almons and onion mint salad.
3. Serve with couscous.