Moroccan Lamb And Fruit Stew
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients:
3/4 teaspoon ground turmeric
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
2 pounds well trimmed boneless leg of lamb, cut into 1-1/2-inch pieces
2 tablespoons olive oil or cooking oil
2 large onions, chopped
1 teaspoon crushed dried red pepper (more if desired)
1/2 teaspoon salt
3 cloves garlic, minced
1 can (14.5 ounce size) beef broth
1 tablespoon cornstarch
2 tablespoons cold water
1 cup pitted dates
1 cup dried apricots
hot cooked couscous or rice
1/4 cup toasted slivered almonds
orange peel curl, optional
Directions:
In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, 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 crockery cooker. Add onions and garlic; stir to combine. Pour beef broth over all.
Cover 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 crockery cooker. Stir cornstarch into the cold water; stir into crockery cooker.
Add dates and apricots; 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.
To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.
Recipe Location: https://www.cdkitchen.com/recipes/recs/305/Moroccan-Lamb-And-Fruit-Stew90281.shtml
Recipe ID: 61154
Nutrition:
per serving: 424 calories, 19g fat, 43g carbohydrates, 24g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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