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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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From a BHG publication, Slow-Cooker - All-Time Favorites. I used bone-in lamb neck, which is a great cut for this kind of dish, if you can find it. I have not made the couscous part of this recipe. The stew itself was delicious, and even better the next day. Ingredients:
2 lbs lean boneless lamb |
2 large onions, cut into wedges |
2 cups chopped tomatoes |
1 cup carrot, cut into 1 inch pieces |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground turmeric |
2 cups chicken broth |
1/4 teaspoon crushed red pepper flakes (optional) |
1 (10 ounce) package instant couscous |
1/4 cup raisins or 1/4 cup dried currants or 1/4 cup golden raisin |
Directions:
1. Trim fat from meat and cut into 3/4 inch cubes.
2. The recipe does not call for it, but I browned my meat and deglazed the skillet with some of the broth.
3. Place meat and vegetables in 3 1/2 to 4 qt slow-cooker. Add broth and spices.
4. Cover and cook on low for 9 to 10 hours, or on high for 4 1/2 to 5 1/2. I found that 8 hours was enough, and with newer slow cookers, I suggest you check earlier for doneness.
5. If using low heat setting, turn to high.
6. Remove meat and vegetables with slotted spoon and keep warm.
7. Skim fat from the juices and reserve juice in the cooker.
8. Stir the couscous and the raisins into the juices.
9. Cover and cook for 5 to 7 minutes.
10. Note: I just served it with rice, and personally would make the couscous in a saucepan;. If you are going to try the above, I would measure the juices to make sure you don't have too much and that you have enough.
11. Note2: If using bone-in lamb, this will be more like 4 servings.
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