Moroccan lamb and fruit stew

Yield: 1 Servings

Measure Ingredient
1 teaspoon Crushed dried red pepper
¾ teaspoon Ground turmeric
¾ teaspoon Ground ginger
¾ teaspoon Ground cinnamon
½ teaspoon Salt
2 pounds Boneless leg of lamb; cut into 1\" cubes
2 tablespoons Olive oil
2 larges Onions; chopped
3 \N Cloves garlic; minced
14½ ounce Beef broth
1 tablespoon Cornstarch
2 tablespoons Cold water
1 cup Pitted dates
1 cup Dried apricot halves
\N \N Orange peel; optional
¼ cup Toasted slivered almonds

In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4-quart crockery cooker. Add onion and garlic, stir to combine. Pour beef broth over all.

Cover and cook on low heat setting for 7 to 9 hours or on high for 3 ½ to 4 ½ hours or till meat is tender. Skim fat from the surface of the juices in the crockery cooker. Stir cornstarch into the cold water and stir into crock pot.

Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes or until mixture is slightly thickened and bubbly.

To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.

Recipe by: The Better Homes Kitchen Posted to MC-Recipe Digest by "rich_sf@..." <rich_sf@...> on Mar 8, 1998

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