A winter night is a great backdrop for a steaming, spice-laden Moroccan tagine. The word refers both to the mix of braised meat (lamb is a favorite), vegetables, and plumped-up dried fruit and to the conical ceramic casserole it's cooked in.
Moroccans often add a little harissa, a fiery red chili paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores.
More quick stews: