Moroccan Lamb Tagine
Succulent stew that is slow-cooked half a day to bring out all the many flavors, served with couscous. Plus, enough to provide two delicious meals.
Recipe: Serves: 2 meals
2 - 3 lbs. lamb bites - New Zealand
3 cups stock - can use lamb, beef, or chicken
2 - 14.5 oz cans organic fire-roasted diced tomatoes
3 cups organic carrots - cut into 1/2 inch slices
3 cups organic celery - cut into 1/4 inch slices
2 medium organic onions - diced
2 cups organic dried apricots - cut into quarters
1 cup organic raisins
4 tbsp. organic lemon juice
Zest from 1 organic lemon
4 tbsp. organic tapioca
1 tbsp. organic whole wheat flour - chemical free
1/4 cup organic garlic - minced
2 tbsp. organic ginger - minced
1 tbsp. organic turmeric
1 tbsp. Ceylon cinnamon
1 tbsp. smoked paprika
1 1/2 tsp. Himalayan salt
1 1/2 tsp. organic lemon pepper
2 tsp. organic ground coriander
1 tsp. organic cumin
Couscous per meal:
2 cups organic couscous
4 cups of water or stock
Note: You can use either water or stock, but I prefer the extra
nutrition, so I use stock.
6 quart crock pot
In a medium bowl, place the lamb and then add all the seasonings:
garlic, ginger, turmeric, cinnamon, paprika, salt, pepper, coriander,
cumin, and flour.
Mix well and let sit while you prep all the other ingredients.
Put all the ingredients into the crock pot in this order:
Carrots
Celery
Onions
Lamb
Lemon juice and zest
Tapioca
Apricots and raisins
Tomatoes
Stock
Put lid on and cook on high for about 5 hours.
In a pan big enough to hold 6 cups of liquid, heat up the water or
stock for the couscous. When hot, turn off heat and pour the couscous
in and stir and then cover with a lid. Let sit for 15 minutes.
No need to cook. The couscous will absorb the hot liquid.
Spoon a bed of couscous on plate and spoon the Lamb Tagine
on top or to the side. Enjoy!
