I've been meaning to post this all week and haven't had the time...Something a little different because it is not a dessert..
Moroccan Lamb and Fruit Stew
1 to 2 teaspoons crushed dried red pepper
3/4 teaspoon ground tumeric
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 pounds bonelss leg of lamb OR beef bottom round roast, well trimmed and cut into 1 inch pieces
2 tablespoons olive oil or cooking oil
2 large onions, chopped
3 clove garlic, minced
1 14.5 oz can beef broth
1 tablespoon cornstarch
2 tablespoons cold water
1 cup dried apricots
1 cup pitted dates
Hot cooked couscous
In a shallow mixing bowl combine crushed red pepper, tumeric, ginger, cinnamon and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium high heat. Brown meat in the hot oil. Transfer to a 3 1/2 -4 1/2 crockery cooker. Add onions and garlic. Stir to combine. Pour beef broth over all. Cover and cook on low heat setting for 7-9 hours or on high heat setting for 3 1/2-4 1/2 hours or till meat is tender. Skim fat from the surface of the juices in the crockery cooker. Stir cornstarch into water and stir into crockery cooker. Add dates and apricots, stir to combine. If using low heat setting, turn to high heat setting. Cover and cook for 30 minutes more, or until mixture is slightly thickened and bubbly. To serve, spoon atop hot cooked couscous.
By the way, I made this a couple of weeks ago for International Night at school. It turned out great. I used beef, but I have made it before with lamb. Actually I prefer beef, so I though this batch turned out better!
That's my favorite!
