Slow Cooker Lamb Tagine with Olives and Apricots

By GratefulSea

A tagine is a North African stew of spiced meat and veggies, prepared by show cooking in an earthenware cooking dish with a tall, conical lid. This version will do fine in a crockpot.

Ingredients

• 1-1/2 pounds lamb shoulder, trimmed and cut into 1-inch pieces
• 4 carrots, cut into 1-inch pieces
• 1 medium onion, chopped
• 1/2 cup dried apricots, halved
• 1/2 cup pitted green olives
• 2 cloves garlic, chopped
• 2 Tablespoons all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• kosher salt and black pepper
• 1 cup couscous
• chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

Details

Servings 4
Preparation time 30mins
Cooking time 510mins
Adapted from realsimple.com

Preparation

Step 1

In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.

Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.