Slow Cooker Moroccan Lamb Tangine
The slow cooker replicates the moist, gentle cooking of an actual Moraccan tangine; a ceramic vessel traditionally used to make the stew.
1 1/2 pounds boneless lamb shoulder or lamb stew meat
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/2 cups coarsely chopped, peeled sweet potato
2 medium carrots, cut into 1-inch pieces
1/2 cup chopped onion (1 medium)
1/3 cup chopped roma tomato (1 medium)
1/3 cup pitted whole dates, quartered
1/4 cup pitted green olives, halved
2 tablespoons quick-cooking tapioca
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon honey
2 cloves garlic, minced
1 14 1/2 ounce can chicken broth
1 teaspoon orange-flower water
3 cups hot cooked couscous
Sliced almonds, toasted
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a large bowl. In a small bowl combine salt, ginger, cumin, turmeric, and cinnamon. Sprinkle over meat; toss gently to coat.
2. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in sweet potato, carrots, onion, tomato, dates, olives, tapioca, lemon peel, lemon juice, honey, and garlic. Pour broth over mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in orange-flower water. 4. Serve in shallow bowls over hot cooked couscous. Sprinkle with almonds.