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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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From a book of ethnic recipes for the crockpot. Wonderful flavors! Ingredients:
1 teaspoon cumin |
1 teaspoon cinnamon |
1 teaspoon ginger |
1 teaspoon coriander |
2 tablespoons olive oil |
4 -6 lbs boneless leg of lamb, trimmed of fat and cut into bite-sized pieces (4-6 lb) |
salt, to taste |
black pepper, freshly ground, to taste |
1 1/2 cups chicken broth |
2 large tomatoes, peeled, seeded, and coarsely chopped |
1 medium onion, chopped |
1 leek, white part only, cleaned and sliced |
2 medium carrots, peeled and chopped |
1 pear, peeled and sliced |
1/2 cup dates, sliced |
couscous |
1/4 cup pine nuts, toasted |
Directions:
1. Combined cumin, cinnamon, ginger and coriander, and divide mixture in half.
2. In a large nonstick skillet, heat 1 T of the oil over high heat, add lamb, half the spice mixture and salt and pepper to taste. Brown the lamb well on all sides, then transfer it to the slow cooker, draining any fat from the skillet.
3. Heat remaining oil and spice mixture in the same skillet over medium heat until aromatic, about 20 to 30 seconds. Add to slow cooker. Add the chicken broth, tomatoes, onion, leek, carrots, pear, and dates; stir well.
4. Cover and cook on high 4-5 hours, or low 8-10 hours, until lamb is tender.
5. To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.
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