05 05
YIELD
6 servings
ACTIVE
35 minutes
TOTAL
4 to 5 hours on high or 8 to 10 hours on low
1 TSP EACH GROUND CUMIN, CINNAMON, GINGER AND CORIANDER
2 TBSP OLIVE OIL
1 BONELESS LEG OF LAMB (4 TO 6 LB), TRIMMED OF FAT AND CUT INTO BITE-SIZE PIECES
SALT AND FRESHLY GROUND PEPPER, TO TASTE
1½ CUPS CHICKEN BROTH
2 LARGE TOMATOES, PEELED, SEEDED AND COARSELY CHOPPED
1 MEDIUM ONION, CHOPPED
1 LEEK, WHITE PART ONLY, CLEANED AND SLICED
2 MEDIUM CARROTS, PEELED AND CHOPPED
1 PEAR, PEELED AND DICED
½ CUP RAISINS OR SLICED DATES
¼ CUP TOASTED PINE NUTS
Combine cumin, cinnamon, ginger and coriander, and divide mixture in half.
In a large nonstick skillet, heat 1 Tbsp of the oil over high heat; add lamb, half the spice mixture and salt and pepper to taste. Brown the lamb well on all sides, then transfer it to the slow cooker, draining any fat from the skillet.
Heat remaining oil and spice mixture in the same skillet over medium heat until aromatic, about 20 to 30 seconds. Add to slow cooker. Add the chicken broth, tomatoes, onion, leek, carrots, pear and raisins; stir well.
Cover and cook on high 4 to 5 hours, or on low 8 to 10 hours, until lamb is tender. Sprinkle with pine nuts.
Couscous
CALORIES 679 TOTAL FAT 28G SATURATED FAT 8G CHOLESTEROL 246MG SODIUM 765MG
TOTAL CARBOHYDRATES 25G DIETARY FIBER 4G PROTEIN 80G
