| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Crushed dried red pepper |
| 3/4 |
ts |
Ground turmeric |
| 3/4 |
ts |
Ground ginger |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 2 |
lb |
Boneless leg of lamb; cut into 1" cubes |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Onions; chopped |
| 3 |
|
Cloves garlic; minced |
| 14 1/2 |
oz |
Beef broth |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
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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