Moroccan Lamb Tangine
A Moroccan slow cooker or tangine cooks raisin seasoned lamb to perfection.
- 1 pound lamb (leg or shoulder), cut in 1-inch cubes
- Salt and pepper; to taste
- 1 tablespoon ground cumin seed
- 1 tablespoon cracked coriander seed
- 1 tablespoon olive oil
- 5 cloves of garlic, smashed
- 1 medium carrot, diced
- 1/2 tablespoon curry powder
- 1 tomato, skin and seeds removed and chopped
- 2 tablespoons tomato paste
- 1 medium onion, large dice
- 1 1/2 tablespoons brown sugar
- 2 bay leaves
- 1 cinnamon sticks
- 2 1/2 cups chicken stock
- 1/4 cup lamb stock
- 3/4 cup California raisins, plumped
Season lamb with salt and pepper, one-half the cumin and one-half the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden; drain and reserve. To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant. Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste. Add the lamb, cover tightly and place in preheated 300°F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.
Nutrition Facts Per Serving
Calories 290 (30% from fat); Total Fat 9g (sat 3g, mono 4.5g, poly 1g, trans 0g ); Cholesterol 70mg; Protein 24g; Carbohydrate 26g; (Dietary Fiber 3g; Sugars 21g; ); Iron 4mg; Sodium 115mg; Calcium 54mg; Potassium 631mg
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