Tangy Lamb Tagine
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 Klusman, Otsego, Michigan
Total TimePrep: 40 min. Cook: 8 hours
- 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 zest
- 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
- 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.
- In the Dutch oven, saute the carrots, onions, garlic and lemon zest 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.
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.