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Moroccan Lamb Tagine (Stew) Recipe

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This recipe for Moroccan Lamb Tagine (Stew) is from The Average Family Eats Chicken 6 Days a Week, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spice Mix:
1 tsp. coriander
1/2 tsp. cumin
1/4 tsp. cayenne pepper
3/4 tsp. cinnamon
3/4 tsp. paprika
1/2 tsp. brown sugar
1/4 tsp. ground ginger

2 large onions chopped
1/2 bag presliced carrots
1 medium fennel bulb, trimmed, cored and diced. (discard fronds)
2-3 lbs. lamb shoulder cut into 2 inch cubes. (I use lamb stew meat with bones
1/2 cup each (pieces cut in half) dried figs, dried apricots and dates
honey (just a drizzle for sweetness)
3 or 4 cups chicken broth
2 heaping T. tomato paste
minced garlic
Directions:
Directions:
Season meat with salt and pepper and brown on all sides. Place in slow cooker insert.
Brown onions. Place in insert.
Saute carrots and fennel until lightly brown. Add garlic and cook for 1 min but don't brown garlic. Transfer to insert.
To insert add dates, figs, apricots, tomato paste, honey and spice mix. (may need to make more spice mix if not enough)
Add stock and mix well. Cover and cook on low for 4 hours or until lamb is tender and sauce has thickened.
Best if made a day in advance for flavors to blend.

 

 

 

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