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Moroccan Lamb Tagine

Ingredients

• 1 1/2 to 2 pounds boneless lamb shoulder roast or lamb stew meat, fat trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 1/2 cups coarsely chopped, peeled sweet potato
• 2 medium carrots, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1/3 cup chopped roma tomato
• 1/3 cup pitted whole dates, quartered
• 1/4 cup pitted green olives, halved
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon finely shredded lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 14.5-ounce can chicken broth
• 1 teaspoon orange-blossom water
• 3 cups hot cooked couscous
• Sliced almonds, toasted

Directions

1. Cut meat into 1-inch pieces.
2. In a bowl combine salt, cumin, ginger, cinnamon, and turmeric.
3. Sprinkle mixture over meat.
4. Toss to coat.
5. In a slow cooker combine seasoned meat and remaining ingredients except water, couscous and almonds.
6. Pour broth over all.
7. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
8. Stir in orange-blossom water.
9. Serve meat mixture over couscous.
10. Sprinkle with almonds.

Attribution