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
  1. 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)
  2. 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.
Recipe by Grant Family Reunion at http://grantreunion.ca/2013/02/08/moroccan-lamb/