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Prep Time: 15 Minutes Cook Time: 330 Minutes |
Ready In: 345 Minutes Servings: 4 |
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This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots. Serve with rice or couscous. Ingredients:
2 1/2-3 lb. lean lamb stew meat, cut in 1-inch pieces |
3 tablespoons flour |
1 1/4 teaspoons kosher salt |
1/4 teaspoon pepper |
2 tablespoons unsalted butter |
2 cups chicken broth |
1/4 teaspoon ground ginger |
1/4 teaspoon cinnamon |
1/8 teaspoon ground allspice |
1/8 teaspoon cayenne |
1 large onion, chopped |
12 dried apricots |
1/4 cup raisins |
3 slender carrots, peeled and cut in 3/4-inch pieces |
2 medium parsnips, peeled and cut in 3/4-inch pieces |
Directions:
1. Place lamb in a bowl; toss with flour, 1/2 tsp. salt and pepper.
2. Melt butter in a large skillet over medium-high heat. Add half of lamb and cook until browned, about 7 minutes. Transfer to a slow cooker. Repeat with remaining lamb. Pour broth into skillet, add remaining 3/4 tsp. salt and scrape pan with a wooden spoon. Add liquid, spices, onion, apricots, raisins, carrots and parsnips to slow cooker. Cover and cook over low heat until lamb is tender, about 5 1/2 hours.
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