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LMB: Lamb and Fruit Tagine




Source of Recipe


"Not Your Mother's Slow Cooker Recipes for Entertaining", by Beth Hensperger and Julie Kaufmann

3 pounds lean boneless lamb -- preferably from the
-- leg or shoulder, trimmed
-- of some fat and cut into 1- to 1-1/2 inch cubes
salt -- to taste
black pepper -- freshly ground
2 tablespoons olive oil
2 large yellow onions -- chopped
4 garlic cloves -- cut in half
-- (up to 5 cloves)
1 cinnamon stick -- 3-inches
6 green cardamom pods
2 medium turnips -- peeled and cut into
-- 1 to 1 1/2 inch pieces
1/2 cup dried California apricot halves
1/2 cup pitted prunes -- cut in half
1 cup water
1 can chopped tomatoes -- undrained
-- (28-ounce size)
1 tablespoon brown mustard seeds
small pinch saffron threads (optional)

Pat the lamb dry with a paper towel and season with salt and pepper.

In a large skillet, heat the oil over medium-high heat. Brown the lamb on all sides, working in batches. As it browns, remove to a plate. Add the onions and garlic to the skillet and cook, stirring, until the onions have softened, about 5 minutes. Transfer to the slow cooker, spreading them evenly over the bottom. Place the cinnamon stick and cardamom pods on top. If you are worried about your guests eating them by accident, tie them into a small square of cheesecloth so you can remove them easily when serving. Next, add the turnips to the crock, spreading them out evenly. Place the apricots and prunes on top, then cover them with the browned meat, spreading it evenly.

Pour the water into the skillet and bring it to a boil, scraping up any browned bits from the bottom of the pan; pour into the slow cooker. Open the can of tomatoes and stir in the mustard seeds. Crumble the saffron, if using, into the tomatoes. Pour the tomatoes and their juices evenly over the meat. Cover and cook on low until the meat, fruit, and vegetables are tender, 6 to 8 hours.

Season with salt and pepper, and remove the cinnamon stick and, if desired, the cardamom pods. Serve hot.

Makes 6 to 8 servings

Cooker: Large round or oval
Setting and Cook Time: low for 6 to 8 hours

Categories: Crockpot, Lamb, Meats

Typed for you by Judi Mae Phelps.