Moroccan Venison (Beef) Tagine W/ Dried Mango & Raisins

• 1 12 lbs venison, cut into 1-inch cubes (or beef)
• 3 teaspoons olive oil, divided
• 1 teaspoon ground coriander
• 12 teaspoon cumin
• 1 teaspoon ground ginger
• 1 pinch saffron (as much as you'd like)
• 1 onion, sliced vertically
• 1 garlic clove, minced
• 1 34 cups vegetable stock
• 1 cinnamon stick
• 12 cup golden raisin
• 23 cup dried mango, chopped
• 1 teaspoon harissa (may also use berbere spice mix)

1. Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl.
2. Add meat and toss to coat well.
3. Heat remaining 1 teaspoons olive oil in skillet over med.
4. high heat.
5. Brown meat on all sides; place in crock pot.
6. (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
7. Add onions and garlic to skillet and saute 3-4 minutes, just till they start to brown.
8. Add veggie stock to onion mixture in skillet and bring to boil.
9. Remove from heat and add to crock pot.
10. Add cinnamon stick and cook 5 hours on LOW.
11. After 5 hours, stir stew and add raisins, mango, and harissa.
12. Cook an additional 2-3 hours.
13. Serve over couscous or rice, or with spongy bread.

olive oil, ground coriander, cumin, ground ginger, saffron, onion, garlic, vegetable stock, cinnamon, golden raisin, mango, berbere spice

Taken from www.food.com/recipe/moroccan-venison-beef-tagine-w-dried-mango-raisins-273899 (may not work)