A tagine is a Moroccan stew that is named after the earthenware dish it is cooked in. We use a slow cooker for this tasty version, which features lamb, sweet potatoes, dates and olives.

Moroccan Lamb Tagine

ginger

cumin

salt

turmeric

cinnamon

lamb

sweet potato

plum tomato, chopped

carrots,

onion,

dates,

olives,

tapioca

lemon peel

lemon zest

lemon juice

honey

garlic,

(14.5 chicken broth

hot, cooked whole-wheat couscous

¼ cup sliced almonds, toasted (see Tip)

In a large bowl, combine ginger, cumin, salt, turmeric and cinnamon. Add lamb to bowl; toss to coat in spices.


In a 3 1/2- to 4-quart slow cooker, place lamb, sweet potato, tomato, carrots, onion, dates, olives, tapioca, lemon peel, lemon juice, honey and garlic (see Tip). Pour broth over all.


Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.


Serve over couscous and top with almonds.


The instructions mention tapioca but the ingredient list does not include that. How much tapioca should be used? I will probably use cornstarch as a thickener but was interested in the tapioca amount. The recipe sounds awesome! We have some lamb in the freezer so will give this a try soon.

moroccan lamb tagine

Total: 4 hours, 40 minutes

Author : Diabetic Living Magazine

Ingredients

Instructions

Top Similar Recipes from Across the Web