Moroccan Lamb with Prunes

Moroccan Lamb with PrunesmoroccantagineF

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
Prep Time: 20m Cook Time: 7-8 hours LOW / 3-4 HIGH Servings: 4-6
  1. 2 lbs boneless lamb, cubed
  2. 2 tbsp flour
  3. 1/2 tsp salt
  4. 2 tbsp olive oil
  5. 1 1/2 cups / 1 medium onion, diced
  6. 2 tsp / 4 cloves garlic, minced
  7. 1 Moroccan Tagine blend
  8. ½ cup / 6 oz prunes
  9. 2 ½ cups low sodium chicken broth
  1. toss the lamb in flour and salt to coat
  2. heat oil in a skillet on medium; brown the lamb
  3. add the onion and garlic to the skillet with the lamb; cook for 2 minutes further
  4. transfer the lamb mixture to the slow cooker with the remaining flour
  5. tuck the spice bag into the lamb mixture and leave to steep
  6. add the prunes and chicken broth
  7. cover and cook on LOW: 7-8 hours or HIGH: 3-4 hours
  8. discard the spice bag after cooking
  1. spoon over a bowl of steamed cous cous, top with pomegranate seeds and fresh cilantro
  2. pair with a herbal, fruity green tea with mint or hibiscus
the zen of slow cooking