Moroccan Lamb and Fruit Stew

Guests will think you slaved over a hot stove all day. Just before dinner, thicken the spicy lamb stew in the slow cooker and prepare the couscous. That's about as easy a dinner as there is.

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3.5 by 4 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 3 hrs 30 mins to 4 hrs 30 mins (high) or 7 to 9 hours (low)

Moroccan Lamb and Fruit Stew

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3.5 by 4 people

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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