Moroccan Lamb and Fruit Stew
- In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and 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 3-1/2- or 4-quart electric slow cooker. Add onions and garlic; stir to combine. Pour beef broth over all.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 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 and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.
- To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls. Makes 6 to 8 servings.
From the Test Kitchen
Toast almonds up to 2 days ahead. Store, covered, in the refrigerator.