Crock Pot Moroccan Lamb Stew

Whenever we go out to eat Indian food, I order a lamb curry. It’s not that much more expensive than the chicken and I just love the deep, rich flavor of lamb stewed in spices and vegetables. Yet, I’ve never made a stewed lamb dish at home, until now.

Lamb seems like such a splurge, if you’re able to get over any lingering ethical concerns (in my opinion, the lives of full-grown beef cattle are equally as horrifying as the lives of lambs grown for meat). But really, it’s not that much more than a cut of beef, especially if you watch the sales.

Why is lamb so wonderful with spicy Middle Eastern/Indian dishes? There’s something about curry spices that brings out the lamb’s flavor – stronger than beef, but not gamey in a bad way. It just works, and this easy Crock Pot recipe is something I quickly threw together before work one day. I came home to a house warmed with the aromas of a hearty, exotic stew – not thick, but with a light sauce that soaks nicely into couscous.

Interesting – it includes an apple, which I couldn’t discern in the finished product, but I am sure it adds a sweetness that you wouldn’t get otherwise.

Thank you, mom, for sharing this recipe!

Crock Pot Moroccan Lamb Stew (from an arborist newsletter)

Ingredients:

• 2 lb. boneless lamb, cut in 1-inch cubes (I couldn’t find boneless, so I just bought 2 lbs of lamb steaks and cut them up)
• 2 small sweet onions, chopped
• 2 c. carrots, cut in 1-inch cubes
• 1 large Granny Smith apple, cut into 1/2 inch cubes
• 1/2 c. dried currants
• 1 tsp groun cumin
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp ground allspice
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 can (14 oz) diced tomatoes, with juices
• 2 c. chicken broth or stock
• Fresh mint or cilantro, chopped, for garnish
• Cooked couscous (recipe below)

Add all ingredients to large Crock Pot -except fresh herbs – in order listed. Turn on low and cook for 8 hours (or on high for 4).

Meanwhile, prepare couscous: I melted 2 T unsalted butter in medium saucepan over medium, then added 3 T pine nuts and stirred until the nuts were golden and toasted – you will smell their nuttiness. Add 1 c. uncooked couscous and stir to combine. Add 1 1/4 c. water or chicken stock, stir, cover and remove from heat to let sit 5 minutes.

To serve, first stir the lamb. Scoop some couscous on your plate, then top with lamb stew. Finish with fresh herbs.

You may have to add more salt and pepper, to your taste, but we really loved the flavors. I might even add a dash of cinnamon next time – I just love cooking savory meals with cinnamon these days.

Enjoy, friends! xoxo