Tangy Lamb Tagine

Name: Tangy Lamb Tagine
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
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 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

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

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 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

Directions

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.