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Moroccan Lamb Tagine

Moroccan Lamb Tagine

Main CourseMoroccanNon-VegetarianMedium25 min work · 10 h total

Submitted by Sanjay Patel

Source: www.eatingwell.com

Ingredients

Scale
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1½ pounds boneless lamb shoulder or lamb stew meat (cut into 1-inch pieces)
  • 1½ cups coarsely chopped, peeled sweet potato
  • 1 medium plum tomato (chopped)
  • 2 eaches medium carrots (cut into 1 inch pieces)
  • 1 medium onion (chopped)
  • ¼ cup pitted dates (quartered)
  • ¼ cup green olives (halved)
  • 2 tablespoons finely shredded lemon peel
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 cloves garlic (minced)
  • 1 can reduced-sodium chicken broth (14.5 ounce)
  • 2 cups hot, cooked whole-wheat couscous
  • ¼ cup sliced almonds (toasted (see Tip))

Instructions

  1. 1.
    In a large bowl, combine ginger, cumin, salt, turmeric and cinnamon. Add lamb to bowl; toss to coat in spices.
  2. 2.
    In a 3 1/2- to 4-quart slow cooker, place lamb, sweet potato, tomato, carrots, onion, dates, olives, tapioca, lemon peel, lemon juice, honey and garlic (see Tip). Pour broth over all.
  3. 3.
    Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. 4.
    Serve over couscous and top with almonds.