Truly one of the most unique and delicious things I've ever made. I'm hesitant to share this because people think I'm some sort of gourmet chef when I serve this... and now you all know how easy it is!
Serves 4| Hands-On Time: 30m| Total Time: 8hr 30m
- 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch pieces *bet you could use beef stew meat to cut costs
- 4 carrots, cut into 1-inch pieces
- 1 medium onion, chopped
- 1/2 cup dried apricots, halved *Sometime I have used apricot puree instead of/in addition to halves. This thickens and intensifies the broth
- 1/2 cup pitted green olives
- 2 cloves garlic, chopped
- 2 tablespoons all-purpose flour *I use 1 T cornstarch to make it gluten-free
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- kosher salt and black pepper
- 1 cup couscous *I serve over quinoa. You could also use potatoes or rice.
- chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving
- In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
- Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.