Moroccan Lamb Stew (Slow cooker)

Name: Moroccan Lamb Stew (Slow cooker)
Total time: 900 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 lb lamb shoulder; cut into 1-inch pieces; 1 large onion, peeled and sliced; 1 lb carrots, peeled and cut into 1/4 inch rounds; 1 piece ginger, peeled and finely chopped; 4 clove garlic cloves, roughly chopped; 2 cinnamon sticks; 1 1/2 tsp ground cumin; 1 1/4 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp ground coriander; 1/8 teaspoon cayenne pepper; 1/2 tsp ground allspice; pinch saffron; pinch ground cloves; 12 oz dried prunes; 2 can chickpeas (drained); 1/4 cup tomato paste; 4 cup beef or chicken broth

AM144 @cook_2706422

Moroccan Lamb Stew (Slow cooker)

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Ingredients

15 mins

12 servings

3 lblamb shoulder; cut into 1-inch pieces
1large onion, peeled and sliced
1 lbcarrots, peeled and cut into 1/4 inch rounds
1 pieceginger, peeled and finely chopped
4 clovegarlic cloves, roughly chopped
2cinnamon sticks
1 1/2 tspground cumin
1 1/4 tspkosher salt
1/2 tspfreshly ground black pepper
1/2 tspground coriander
1/8 teaspoon cayenne pepper
1/2 tspground allspice
pinchsaffron
pinchground cloves
12 ozdried prunes
2 canchickpeas (drained)
1/4 cuptomato paste
4 cupbeef or chicken broth

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Steps

15 mins

1

Put all ingredients together into the pot of the multi cooker. Stir together to coat all ingredients well.
2

Set unit to slow cook on low for 22 hours.
3

Once unit switches to keep warm, taste and adjust seasoning accordingly.
4

If you have the time, we recommend browning the meat prior to slow cooking. Do this on brown / saute at 400°F Fahrenheit as the first step.