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Tangy Lamb Tagine Recipe

Tangy Lamb Tagine Recipe

I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld.—Bridget M. Klusman, Otsego, Michigan
TOTAL TIME: Prep: 40 min. Cook: 8 hours YIELD:8 servings

Ingredients

  • 3 pounds lamb stew meat, cut into 1-1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 6 medium carrots, sliced
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 1 tablespoon minced fresh gingerroot
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons paprika
  • 2-1/2 cups reduced-sodium chicken broth
  • 1/4 cup sweet vermouth
  • 1/4 cup honey
  • 1/2 cup pitted dates, chopped
  • 1/2 cup sliced almonds, toasted

Directions

  • 1. Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.
  • 2. In the same skillet, saute the carrots, onions, garlic and lemon peel in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker.
  • 3. Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds. Yield: 8 servings.

Nutritional Facts

1-1/4 cups equals 440 calories, 19 g fat (4 g saturated fat), 111 mg cholesterol, 620 mg sodium, 28 g carbohydrate, 4 g fiber, 38 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.