Moroccan Lamb Stew

Lamb, being one of the most nutritious forms of meat out there, as well as easy for little tummies to digest, has had some attention on this blog in the past.

The stew was adapted from the this lovely blog Seasoned To Taste. The reason I found this particular recipe is thanks to my new habit of being particularly picky about what will be found in a new recipe I set out to make. My google search thus went something like this “Moroccan lamb stew, apple, carrot”

I have no pics of my own. What a shocker. The reason is somewhat lame–whenever this stew was around I was too busy enjoying it with friends and family to take photos…

Not a good excuse. But I still needed to share the recipe.

 

Photo courtesy of Seasonedtotaste.wordpress.com.

Moroccan Lamb Stew

2 lb. boneless lamb, cut in 1-inch cubes (thanks Trader Joes!)

2 small sweet onions, chopped

2 c. carrots, cut in 1-inch cubes

1 large Granny Smith apple, cut into 1/2 inch cubes

1/2 c. dried currants or raisins

1 tsp groun cumin

1 tsp turmeric

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/4 tsp ginger (or 1/2 tsp allspice replacing this and the cinnamon)

1/4 tsp cinnamon

1 tsp kosher salt

1/4 tsp black pepper

1 can (14 oz) diced tomatoes, with juices

2 c. chicken broth or stock

Fresh mint or cilantro, chopped, for garnish

Cooked couscous–from box? I like the kind with pine nuts

Add all ingredients to large Crock Pot -except fresh herbs – in order listed. Turn on low and cook for 8 hours (or on high for 4). Ours was a real challenge in timing, but high for 4 hrs seemed to do the trick–though I was hesitant it would not leave the meat as gently tender as I wanted it to be…dinner party constraints and mid afternoon errands constrained me, and it worked.

Serve with wine (need I say?)