Lamb, Apricot, and Olive Tagine

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

Ingredients

• 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

Directions

1. 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.
2. 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).
3. 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.

Original post: http://www.realsimple.com/food-recipes/browse-all-recipes/lamb-tagine-recipe-00100000074132/index.html 

My kids are in heaven with this latest recipe. Apricots are ripe at our house now, so expect lots and lots of apricot recipes... I hope someone else out there can use them, too!

Apricot Yogurt Popsicles

Ingredients
2-1/4 cups apricot puree (Recipe below)
1 tsp. vanilla
1 cup greek yogurt
(An optional delight) 1/4-cup organic fresh & heavy cream

Directions
1. Whisk all ingredients together to make the apricot-yogurt mix.
2. Pour apricot-yogurt mix into individual popsicle containers. Fill container to about 1/4-inch from the top, leaving room for the popsicle mix to expand as it freezes.
3. Cover each popsicle container with a plastic wrap. Use a rubber ban to tighten the wrap. (I didn't do this step) Puncture a small hole for the popsicle stick. Place a popsicle stick through the hole. Place popsicles in the freezer to chill until solid.
4. When popsicles are frozen, run warm water over the container to loosen from the mold. DO NOT use boiling water, especially with glass containers, for the glass could break.

Apricot Puree

Ingredients Makes about 3-1/4 cups
2 lbs. Apricots
2 tbsp. to 1/4-cup honey (amount depends on the sweetness of the fruit and personal taste)*

Directions
1. Place apricots in a large pot of boiling water for 2 to 4 minutes, or until the skin begin to peel. Remove from the water and let cool enough to handle (place in the refrigerator to cool faster). Cut into the apricots to discard the seed and stem.
2. Place apricots and honey in a food processor to puree until smooth.
3. Set aside.

*Use any type of sweetener, but adjust amount according to a personal taste.

Original blog post: http://blog.sanuraweathers.com/2011/06/chobani-apricot-yogurt-popsicles-contest/