Wednesday, February 26, 2014

Crockpot Moroccan Lamb Stew

this post is way overdue.

a few weeks ago it snowed in portland and the entire city pretty much shut down. i'm learning to appreciate the little things spokane offered, like snow plows to clear the streets. seems that's a novelty here in p-town.

with all the snow ( a whole 6 inches - laughable by spokane standards) we got to work from home thursday, friday and monday that week. woohoo!!! and it also meant we wanted some yummy comfort food to warm our bellies on a surprisingly chilly day.

i had some lamb shanks leftover from this yummy lebanese dish i shared with you last year and decided to scour the internet for a lamb stew recipe that could cook slowly in the crockpot and not only make our apartment smell awesome but warm our bellies too.

i found the perfect recipe from seasoned taste and had (almost) all the ingredients on hand. score! so with a quick trip to the store, i threw all the ingredients into the crockpot and dinner was served a few hours later.

if it's cold where you live, you should probably go make this now. 


Crock Pot Moroccan Lamb Stew 
altered slightly from Seasoned Taste

2 lb lamb shanks
2 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 cinnamon
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp ground allspice
1 tsp kosher salt
1 tsp black pepper
1 can (14 oz) diced tomatoes, with juices
2 c chicken broth or stock
Fresh cilantro, chopped, for garnish

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

Serve over quinoa or couscous. Enjoy!

No comments:

Post a Comment