Lamb Tagine

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 navel orange

2 tablespoons all-purpose flour

2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes

1/2 cup fat-free, lower-sodium chicken broth

2 cups chopped white onion

1 teaspoon pumpkin pie spice

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon saffron threads, crushed

1/4 teaspoon ground red pepper

1 cup pitted dried plums

2 tablespoons honey

3 cups hot cooked couscous

2 tablespoons slivered almonds, toasted

Directions:

1. Grate rind and squeeze juice from orange to measure 2 teaspoons and 1/4 cup, respectively. Add flour to orange juice, stirring with a whisk until smooth; stir in rind.
2. Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 7 minutes or until browned. Stir in broth, scraping pan to loosen brown bits. Stir in orange juice mixture. Stir onion and next 5 ingredients (through red pepper) into lamb mixture. Pour mixture into a 3-quart electric slow cooker. Cover and cook on LOW for 6 hours or until lamb is tender.
3. Stir dried plums and honey into lamb mixture. Cover and cook on LOW for 1 hour or until thoroughly heated. Serve lamb mixture over couscous; sprinkle with almonds.

By RecipeOfHealth.com