| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1 |
t |
Crushed dried red pepper |
| 3/4 |
t |
Ground turmeric |
| 3/4 |
t |
Ground ginger |
| 3/4 |
t |
Ground cinnamon |
| 1/2 |
t |
Salt |
| 2 |
lb |
Boneless leg of lamb, cut |
|
|
into 1" cubes |
| 2 |
T |
Olive oil |
| 2 |
|
Onions, chopped |
| 3 |
|
Cloves garlic, minced |
| 14 1/2 |
oz |
Beef broth |
| 1 |
T |
Cornstarch |
| 2 |
T |
Cold water |
| 1 |
c |
Pitted dates |
| 1 |
c |
Dried apricot halves |
|
|
Orange peel, optional |
| 1/4 |
c |
Toasted slivered almonds |
INSTRUCTIONS
In a shallow mixing bowl combine crushed red pepper, turmeric, ginger,
cinnamon, and salt. Coat meat with seasoning mixture. In a large
skillet heat oil over medium-high heat. Brown meat, one-third at a
time, in the hot oil. Transfer meat to a 3 1/2 or 4-quart crockery
cooker. Add onion and garlic, stir to combine. Pour beef broth over
all. Cover and cook on low heat setting for 7 to 9 hours or on high
for 3 1/2 to 4 1/2 hours or till meat is tender. Skim fat from the
surface of the juices in the crockery cooker. Stir cornstarch into the
cold water and stir into crock pot. Add dates and apricots; stir to
combine. If using low-heat setting, turn to high-heat setting. Cover
and cook for 30 minutes or until mixture is slightly thickened and
bubbly. To serve, spoon stew atop hot couscous or rice. Top with
almonds. If desired, garnish with orange peel curls. Recipe by: The
Better Homes Kitchen Posted to MC-Recipe Digest by
"rich_sf@pacbell.net" <rich_sf@pacbell.net> on Mar 8, 1998
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