Moroccan Lamb
Ingredients
- 3 lb cubed stewing lamb or beef
- 4 garlic cloves, minced
- 3 carrots, thickly sliced
- 3 large potatoes, cut into quarters
- 2 onions, thinly sliced
- 1 tsp each ground cumin and paprika
- ½ tsp each ground ginger, cinnamon, allspice, and salt
- ½ tsp hot red chili flakes or ¼ tsp cayenne
- 1 cup chicken broth or bouillon
- ½ cup pitted green olives (optional)
- 19 oz can chickpeas, drained (optional)
Instructions
- Trim fat then cut meat into similar-size chunks. Place in slow cooker. Add garlic, carrots, potatoes, onions, paprika, ginger, cinnamon, allspice, salt, chili flakes, broth and olives. Stir til well mixed. (I added about a tsp of grated fresh ginger too)
- Cover and cook til meat is tender about 5-6 hours on high or 9-10 hours on low. Then stir in chickpeas and cook til warm through, 15 to 30 min. Excellent spooned over couscous or rice.