Slow Cooked Moroccan Lamb

Ingredients

  • 1 1/2 pounds boneless lamb shoulder or lamb stew meat
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups coarsely chopped, peeled sweet potato
  • 2 medium carrots, cut into 1-inch pieces
  • 1/2 cup chopped onion (1 medium)
  • 1/3 cup chopped roma tomato (1 medium)
  • 1/3 cup pitted whole dates, quartered
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons quick-cooking tapioca
  • 1/2 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 14 1/2 ounce can chicken broth
  • 3 cups hot cooked couscous
  • Sliced almonds, toasted

Directions

Step 1.

Add all ingredients to large Crock Pot – except fresh herbs – in order listed. Turn on low and cook for 8 hours (or on high for 4).

Step 2.

Meanwhile, prepare couscous: I melted 2 T unsalted butter in medium saucepan over medium, then added 3 T pine nuts and stirred until the nuts were golden and toasted – you will smell their nuttiness. Add 1 c. uncooked couscous and stir to combine.

Step 3.

Add 1 1/4 c. water or chicken stock, stir, cover and remove from heat to let sit 5 minutes.

To Serve.

First stir the lamb. Scoop some couscous on your plate, then top with lamb stew.

Finish with fresh herbs.

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