Slow-Cooker Lamb, Apricot, and Olive Tagine
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“From Real Simple Magazine”
Slow-Cooker Lamb, Apricot, and Olive Tagine
2 recipe photos
READY IN:4hrs 30mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 1⁄2 lbs lamb shoulder, trimmed and cut into 1-inch pieces
- 4 carrots, cut into 1-inch pieces
- 1 medium onion, chopped
- 1⁄2 cup dried apricot, halved
- 1⁄2 cup pitted green olives
- 2 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- kosher salt and black pepper
- 1 cup couscous
- chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving
Directions
- In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
- Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.
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Slow-Cooker Lamb, Apricot, and Olive Tagine