Slow-Cooker Lamb, Apricot, and Olive Tagine

Slow-Cooker Lamb, Apricot, and Olive Tagine

NUTRITIONAL INFORMATION

Per Serving

  • Calories 630 calories
  • Fat 27 g
  • Sat Fat 10 g
  • Cholesterol 122 mg
  • Sodium 905 mg
  • Protein 40 g
  • Carbohydrate 59 g
  • Sugar 14 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 85 mg

INGREDIENTS

  1. 1  1/2pounds lamb shoulder, trimmed and cut into 1-inch pieces
  2. carrots, cut into 1-inch pieces
  3. medium onion, chopped
  4. 1/2 cup dried apricots, halved
  5. 1/2 cup pitted green olives
  6. cloves garlic, chopped
  7. tablespoons all-purpose flour
  8. teaspoon paprika
  9. teaspoon ground cumin
  10. 1/2 teaspoon ground cinnamon
  11. 1/2 teaspoon ground ginger
  12. kosher salt and black pepper
  13. cup couscous
  14. chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving
 

DIRECTIONS

  1. 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.
  2. Cover and cook until the lamb and vegetables are tender, on low for 8 hours or on high for 5 hours.
  3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb over the couscous with the pistachios, cilantro, and lemon wedges.

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