Moroccan Lamb Stew

  1. 1.tn a shallow mixing bowl combine turmeric, ginger, cinnamon, dried red pepper, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and garlic; stir to combine. Add enough beef broth to fully cover the meat.
  2. 2.tover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into slow cooker.
  3. 3.tdd dates, apricots, prunes, peas, carrots, red onion, olives, raisins, orange peel; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.
  4. 4.to serve, spoon stew atop hot couscous, and top with almonds & cilantro

ground turmeric, ground ginger, ground cinnamon, red pepper, paprika, salt, canola oil, well, onions, garlic, beef broth, cornstarch, cold water, ins, dates, dried apricots, dried figsprunes, peas, carrots, red onion, olives, golden raisins, orange peel, almonds, cilantro, couscous

Taken from www.epicurious.com/recipes/member/views/moroccan-lamb-stew-50085987 (may not work)

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