Tangy Lamb Tagine
TOTAL TIME: Prep: 40 min. Cook: 8 hours
YIELD: 8 servings.
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
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3 pounds lamb stew meat, cut into 1-1/2-inch cubes
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1 teaspoon salt
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1 teaspoon pepper
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4 tablespoons olive oil, divided
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6 medium carrots, sliced
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2 medium onions, chopped
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6 garlic cloves, minced
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2 teaspoons grated lemon zest
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1/4 cup lemon juice
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1 tablespoon minced fresh gingerroot
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1-1/2 teaspoons ground cinnamon
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1-1/2 teaspoons ground cumin
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1-1/2 teaspoons paprika
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2-1/2 cups reduced-sodium chicken broth
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1/4 cup sweet vermouth
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1/4 cup honey
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1/2 cup pitted dates, chopped
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1/2 cup sliced almonds, toasted
Directions
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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.
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2.
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.
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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.
Nutrition Facts
1-1/4 cups: 440 calories, 19g fat (4g saturated fat), 111mg cholesterol, 620mg sodium, 28g carbohydrate (21g sugars, 4g fiber), 38g protein.
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