Moroccan-Spiced Lamb Chili

If the harissa-apricot chili is North Africa's sweet side, this one is its aromatic soul. Built around ras el hanout — the legendary Moroccan spice blend whose name means "top of the shop," a mix of a dozen or more spices — it layers preserved lemon and a spoonful of harissa over ground lamb for a bowl that's less "chili" and more "tagine that wandered into a chili pot." The preserved lemon is the quiet star: its salty, floral tang cuts through the rich lamb and keeps everything bright. Finished with a shower of mint and parsley and a cooling dollop of yogurt, it's fragrant, complex, and genuinely transporting.

Couscous or warm pita completes the Moroccan table; the yogurt cools and the herbs brighten.

Preserved lemon is worth seeking out (or quick-preserving), but a little fresh lemon zest plus a pinch of salt approximates it. Ground beef subs for lamb. A handful of golden raisins adds a sweet counterpoint if you like.