Lamb Tagine

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

This rich and sweet lamb stew packs a pleasantly spicy heat and is made with the convenience of your slow cooker. It's perfect for the buffet table.

Ingredients

• 3 tbsp. (50 ml) all-purpose flour
• 1/2 tsp. (2 ml) salt
• 1/4 tsp. (1 ml) pepper
• 3 lbs. (1.4 kg) boneless lamb shoulder, trimmed of fat and cut into 1 1/2 inch (3.8 cm) pieces
• 2 tbsp. (30 ml) cooking oil
• 2 tsp. (10 ml) cooking oil
• 2 cups (500 ml) chopped onion
• 2 tsp. (10 ml) brown sugar, packed
• 2 garlic cloves, minced
• 1 1/2 tsp. (7 ml) ground ginger
• 1 tsp. (5 ml) ground cinnamon
• 3/4 tsp. (4 ml) ground allspice
• 1/2 tsp. (2 ml) dried crushed chilies
• 2 cups (500 ml) prepared beef broth
• 1 cup (250 ml) dried apricots, halved
• 1/2 cup (125 ml) sun-dried tomatoes, softened in boiling water for 10 minutes before chopping

Directions

1. Combine first 3 ingredients in large resealable freezer bag.
2. Add half of lamb.
3. Seal bag.
4. Toss until coated.
5. Transfer lamb to plate.
6. Repeat with remaining lamb.
7. Discard any remaining flour mixture.
8. Heat first amount of cooking oil in a large frying pan on medium-high.
9. Cook lamb, in 2 batches, for about 4 minutes, stirring occasionally, until browned.
10. Transfer to 3 1/2 to 4 quart (3.5 to 4 l) slow cooker.
11. Reduce heat to medium.
12. Heat second amount of cooking oil in same frying pan.
13. Add onion.
14. Cook for about 5 minutes, stirring often, until onion starts to soften.
15. Add next 6 ingredients.
16. Heat and stir for about 2 minutes until garlic is fragrant.
17. Add broth.
18. Heat and stir, scraping any brown bites from bottom of pan, until boiling.
19. Pour over lamb.
20. Scatter apricots and tomatoes over top.
21. Cook, covered, on Low for 8 to 10 hours or on High for 4 to 5 hours.

Makes about 5 cups (1.25 l)