Moroccan-Style Lamb

Name: Moroccan-Style Lamb
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 lb lean boneless lamb; 2 large onions; 2 cup chopped tomatoes; 1 cup carrot; 1.5 tsp ground cumin; 0.5 tsp ground turmeric; 2 cup chicken broth; 0.25 tsp crushed red pepper flakes; 1 package instant couscous (10 ounce); 0.25 cup raisins

A dish of lamb, tomatoes and carrot, seasoned with cumin and turmeric.

8 hr 30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 480 min · 510 min total
Difficulty: medium

1
Trim fat from meat and cut into 3/4 inch cubes. Place meat and vegetables in 3 1/2 to 4 qt slow-cooker. Add broth and spices.
2
Cover and cook on low for 9 to 10 hours, or on high for 4 1/2 to 5 1/2. If using low heat setting, turn to high.
600 min
3
Remove meat and vegetables with slotted spoon and keep warm. Skim fat from the juices and reserve juice in the cooker.
4
Stir the couscous and the raisins into the juices. Cover and cook for 5 to 7 minutes. Note2: If using bone-in lamb, this will be more like 4 servings.
7 min