In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Slow Cooker Moroccan Lamb And Fruit Stew
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This slow-cooked savory and sweet dish combines tender lamb with dried apricots and spices, creating a complex and satisfying taste that is sure to impress.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
1 comment
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.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
424 calories, 19 grams fat, 43 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
November 25, 2013
You definitely have to like sweet ingredients with meat to love this. I *liked* it but I wish I had taken the recommendation of adding some more pepper to it before serving it. We ate it but I think I'd modify it next time. I'm not used to mideastern cooking so maybe it's more of an acquired taste.
December 31, 2009
I've made this several times and everyone loves it. It does come out a little sweeter than people want, so I double the dried red pepper, and then it has a nice kick to it, as well as the sweet. Making it tonight for New Years!
I usually stuff a lamb leg with fruits so I can't wait to try this recipe. I will have to add garlic though, hope you don't mind! It's cold and flu season and I already know that garlic works well with all these other ingredients plus wards off...well everything LOL I'll write back in after we try it tomorrow, I already cut up the lamb and have it marinating in the spices.