
1.5 lbs boneless leg of lamb, cubed
2 Tbs honey
1/2 tsp ground cinnamon
1/2 tsp ground pepper
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp saffron threads, crushed
10.5 oz beef broth, mixed with 2 Tbs tomato paste
1 med onion, chopped
1/2 c prunes, cut into bite-sized pieces
Salt and pepper the lamb cubes and brown in a skillet coated with olive oil. Drain and add to slowcooker.
Whisk together honey - broth mixture. Pour over meat. Cook on low for 3-4 hours.
Add onions and prunes, cook another 2 hours until tender.
Serves 4.
Quinoa
1 c uncooked quinoa
2 med carrots, chopped
1/2 med onion, chopped
2 c chicken broth
Saute carrots and onion in olive oil until tender and beginning to brown. Combine all other ingredients with carrot/onion mixure and bring to a boil. Cover and cook on low for 25 minutes, until liquid has been absorbed.
That sounds excellent. I love a well-made tagine, and Southern Living has such tasty recipes. Thank you for sharing this one with us.
ReplyDeleteI have an award for you. :-) The post is here:
http://thekrazykitchen.blogspot.com/2010/02/i-am-so-thankful-for-all-wonderful-and.html