Lamb Tagine (North Africa/Morocco) |
 |
| Course : |
Lamb |
| From: |
HungryMonster.com |
| Serves: |
6 |
|
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Ingredients:
| 1 1/2 |
pounds |
lean cubed boned leg of lamb |
| 2 |
tablespoons |
honey |
| 1/2 |
teaspoon |
ground cinnamon |
| 1/2 |
teaspoon |
pepper |
| 1/4 |
teaspoon |
salt |
| 1/4 |
teaspoon |
ground ginger |
| 1/4 |
teaspoon |
saffron threads -- crushed |
| 10 1/2 |
ounces |
beef consomme |
| 1 1/2 |
cups |
frozen pearl onions -- thawed and drained |
| 1/2 |
cup |
bite-size pitted prunes -- halved |
| 2 |
tablespoons |
all-purpose flour |
| 2 |
tablespoons |
water |
| 4 1/2 |
cups |
hot cooked couscous |
| 1/4 |
cup |
sesame seeds -- toasted |
|
| |
Preparation:
1. Place a nonstick skillet over medium-high heat until hot. Add lamb; saute 15 minutes or until browned; drain. Place lamb in an electric slow-cooker; stir in honey and next 6 ingredients. Cover; cook on low-heat setting for 6 hours (or high-heat setting for 3 hours). Add onions and prunes; cover. Cook an additional hour.
2. Combine flour and water in a bowl; stir with a whisk until blended. Add to cooker; cover. Cook on high-heat setting 5 minutes or until thick. Serve over couscous; sprinkle with sesame seeds. |
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Nutritional Information:
CAL 483 (17 % from fat); PRO 35.1 g, FAT 9.3 g (sat 2.3 g); CARB 66.4 g; FIB 3.1 g; CHOL 82 mg; IRON 5.1 mg; sodium 5.9 mg; CALCIUM 92 mg. |