Moroccan Lamb Stew

2 lbs of lamb shoulder or leg (this sounds like alot, but this will last all week)
2 tbspns of minced garlic
2 cans totaling 12 oz of black olives, drained
camelized onions ( I make my own by roasting 6 diced onions at 450 degrees for 45 minutes until nicely browned with some ketchup, olive oil and lemon juice) or can buy a jar
a dash of hot sauce or red pepper spice
2 tpsns of cumin
2 tspns of ginger
1/2 bottle of favorite red wine ( save the other half for drinking)

Put all the ingredients in a non-stick pot on the stove and bring to a boil and then lower to a slow simmer for 2 hours. The lamb will fall off the bone. Pull the bones out and suck the marrow out. Add brown sugar if onions weren't sweet enough.

Wash your hands , try to look civilized and make some coucous with some drained chick peas, lemon juice and greek seasoning. ( Only takes 5 minutes). Can mix into the finished stew, or serve separately.

Can reheat throughout the week. Surprisingly, this doesn't taste Mexican, but earthy, exotic and warm. I love how my kitchen smells after making this.