- 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.
- 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.
Stovetop option: Combine browned lamb and carrot mixture in Dutch oven. Stir in the broth, vermouth, honey and dates; bring to a boil. Reduce heat; simmer, covered, for about 1 hour or until lamb is tender.
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: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.