Lamb and White Bean Chili

Steps

1. 1

   In a large nonstick skillet, cook lamb and onion over medium-high heat until meat is no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans.

2. 2

   In a small bowl, combine salsa, 1-1/2 tablespoons ras el hanout and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender.

3. 3

   In a small bowl, combine marmalade with remaining ral el hanout and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.