Submitted by serenityn0w
Servings: 6-8
Ingredients
| 1-2 tsp crushed dried red pepper |
|
¾ tsp ground turmeric |
| ¾ tsp ground ginger |
|
¾ tsp ground cinnamon |
| ½ c. tsp salt |
|
2 lbs. well trimmed, boneless leg of lamb, cut into |
| 2 tbsp olive oil or cooking oil |
|
1″-1½” pieces |
| 2 large onions, chopped |
|
3 cloves garlic, minced |
| 1 14 oz. can beef broth |
|
1 tbsp cornstarch |
| 2 tbsp cold water |
|
1 c. pitted dates |
| 1 c. dried apricots |
|
Hot cooked couscous or rice |
| ¼ c. toasted slivered almonds |
|
Orange peel curl (optional) |
Directions
- In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture.
- In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
- Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender.
- Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
- Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
- To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.
Heat oven to 400°F. Mix butter, shortening, 1½ c. sugar & eggs.