CROCK-POT LAMB TAGINE

Crock-Pot Lamb Tagine image

Provided by lecole54

Categories Lamb/Sheep

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 17

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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

Steps:

Combined cumin, cinnamon, ginger and coriander, and divide mixture in half.
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.
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.
Cover and cook on high 4-5 hours, or low 8-10 hours, until lamb is tender.
To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.

Nutrition Facts : Calories 880, Fat 60.7, SaturatedFat 23.5, Cholesterol 208.7, Sodium 382.3, Carbohydrate 25.3, Fiber 4.4, Sugar 16.4, Protein 57.8