Moroccan Lamb with Prunes
Shopping list at a glance: lamb stewing steak, onion, garlic, chicken broth, prunes
From your pantry at a glance: flour, salt, pepper, olive oil
Moroccan Lamb with Prunes
2016-02-01 11:37:04
Prep Time: 20m Cook Time: 7-8 hours LOW / 3-4 HIGH Servings: 4-6
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Ingredients
- 2 lbs boneless lamb, cubed
- 2 tbsp flour
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 1/2 cups / 1 medium onion, diced
- 2 tsp / 4 cloves garlic, minced
- 1 Moroccan Tagine blend
- ½ cup / 6 oz prunes
- 2 ½ cups low sodium chicken broth
Instructions
- toss the lamb in flour and salt to coat
- heat oil in a skillet on medium; brown the lamb
- add the onion and garlic to the skillet with the lamb; cook for 2 minutes further
- transfer the lamb mixture to the slow cooker with the remaining flour
- tuck the spice bag into the lamb mixture and leave to steep
- add the prunes and chicken broth
- cover and cook on LOW: 7-8 hours or HIGH: 3-4 hours
- discard the spice bag after cooking
Notes
- spoon over a bowl of steamed cous cous, top with pomegranate seeds and fresh cilantro
- pair with a herbal, fruity green tea with mint or hibiscus
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