The lamb stew can be refrigerated for up to 2 days. Remove the fat from the surface and reheat in a 350° oven before proceeding to Step 5.
The chile-almond paste can be refrigerated for up to 3 days. Bring to room temperature before proceeding to Step 7.
Try the rich, spicy flavors of the Charvin Châteauneuf-du-Pape. Other options: the softer Marqu&és de Riscal, a leathery Rioja Reserva, or the Vallformosa PenedÉs Gran Reserva. There is a strong affinity between the sherrylike raisin tones of Spanish wines and the dates and spices in this North African-accented stew.