Moroccan Lamb and Vegetables with Couscous

1 t ground turmeric
1 t ground ginger
1 t ground cinnamon
1 t ground cumin
1-2 t crushed dried red pepper flakes
1 t paprika
½ heaping t salt
2 T olive oil
1 pound lamb cut into 1- to 1-1/2-inch  pieces (stew meat)

1 yellow onion, diced

½ red onion, diced

½ red bell pepper, diced

½  yellow bell pepper, diced

2 carrots, diced

5-7 cloves garlic, minced

½ cup pitted, chopped green olives
1/4 c pale ale or a dark beer
1 - 2 c chicken/beef stock

1 cup peas (frozen-thawed)

chopped cilantro

salt and pepper

cooked Israeli couscous according to package directions

In a shallow mixing bowl combine turmeric, ginger, cinnamon, dried red pepper, and salt. Coat meat with seasoning mixture. In a cast iron dutch oven, heat oil over medium-high heat. Brown meat in the hot oil, set aside. Carmelize vegetables (except peas) then transfer meat back to pot and stir to combine. Deglaze the pan with beer and scrape up all the bits on the bottom of the pot. Add enough stock to fully cover the meat. Cover and cook on low-heat setting for 2 to 3 hours until meat is tender.  Uncover and cook for 30 minutes more or until mixture is slightly thickened and bubbly. Add peas at the end and stir to combine. Serve over hot couscous, and top with cilantro.