Moroccan-Style Lamb
The exotic aromas of a North African spice market fill the kitchen as this dish cooks. For even more flavor, add 1/4 to 1/2 teaspoon ground turmeric to the slow cooker along with the couscous.
Ingredients
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2 pounds lean boneless lamb
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3 medium tomatoes, chopped
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2 large carrots, cut into 1-inch pieces
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2 large onions, cut into wedges
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2 cups reduced-sodium chicken broth
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1-1/2 teaspoons ground cumin
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1/2 teaspoon ground turmeric
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1/4 teaspoon salt
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1/4 teaspoon crushed red pepper (optional)
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1 10-ounce package quick-cooking couscous
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1/4 cup dried currants, raisins, or golden raisins
Directions
1
Trim fat from meat. Cut meat into 3/4-inch cubes. In a 3-1/2- or 4-quart slow cooker combine meat, tomatoes, carrots, onions, chicken broth, cumin, turmeric, salt, and, if desired, crushed red pepper.
2
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.
3
If using low-heat setting, turn to high-heat setting. Using a slotted spoon, transfer meat mixture to a serving bowl; keep warm. Skim fat from cooking liquid; reserve cooking liquid in slow cooker. Stir the couscous and currants into cooking liquid. Cover and cook for 5 to 7 minutes.
4
With a fork, fluff couscous just before serving. Divide couscous among 8 shallow bowls or pasta dishes. Spoon meat mixture over couscous. Makes 8 servings.
Nutrition Facts
Calories 327, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 71 mg, Sodium 324 mg, Carbohydrate 41 g, Fiber 5 g, Protein 30 g. Exchanges: Vegetable 1, Starch 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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