Moroccan Lamb and Lentil Stew (zone)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

16 ounce(s) boneless lamb meat, trimmed of fat cubed

1/2 teaspoon(s) ground cumin

1 teaspoon(s) finely ground fresh ginger or 1/4 t. dried ginger

1/8 teaspoon(s) to 1/4 t cayenne or ancho pepper

1 clove(s) garlic (large) minced

2 bay leaves

1/2 pound(s) baby carrots, halved

1 1/2 cup(s) red onion, cut into 1/2 inch dice

1/2 cup(s) chopped celery

2 cup(s) drained, canned, cooked unsalted lentils

1 can(s) 14 1/2 oz diced tomatoes with juice

1 tablespoon(s) dark miso or tamari

1/2 cup(s) minced fresh cilantro

Directions:

1. Combine ingredients (except miso or tamari and cilantro) in slow cooker. Stir, cover and cook on low 6 to 8 hours or high for 3 to 4 hours, or until the lamb is tender. Remove and discard the bay leaves.
2. Disslove the miso or tamari into 1/2 cup of stew, add the mixture back to the cooker and stir. Serve garnished with fresh cilantro.

By RecipeOfHealth.com