Wednesday, January 28, 2015

Crock Pot Moroccan Lamb

I'm always ready to try new lamb recipes and when I found this one in the newest Penzey Spices catalog I knew I had to try it.  (And believe me when you see all the spices in this recipe you'll know why a spice company wanted to share it.)  But what I liked most about this recipe was the fruit that's in it and how those flavors compliment the lamb meat.  The juices act as a marinade for the meat and when cooked in your crock pot there is plenty of time for those spices and juice to penetrate the meat giving your mouth a flavorful combination.  And I like that this dish can be served as a stew, or a one pot meal or even main entree' alongside some couscous and other vegetables.  It's versatile, it's easy, it's tasty and it gives you another option to cook/try lamb in your own kitchen.

1 1/2 lbs. Lamb (stew meat, cut in 1 inch pieces)
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground coriander
2 garlic cloves, minced
1 T. crystallized ginger
2 tangerines, peeled and sectioned
1/4 cup dried apricots,
1/2 cup baby carrots
1 (15 oz.) can chickpeas
1 cup chicken broth
1/3 cup orange juice
1 T. honey

1. In a large bowl combine spices.
2. Add lamb and garlic; mixing well.
3. In a large frying pan, over medium heat add mixture and brown thoroughly.
4. In a greased crock pot, place tangerines, apricots, carrots, chickpeas, chicken broth, orange juice and honey.
5. Stir well.
6.  Add the lamb mixture to the crock pot.
7. Cover and cook on low 3-4 hours.
Can serve as a stew in a bowl or on a plate over couscous.
Optional: Add a dollop of Green Yogurt or parsley before serving.
Serves 4.

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