Prep Time: 25 minutes
Cook Time: 9 hours
Ingredients:
- 2 lbs. boneless leg of lamb
- 1 tsp. crushed red pepper
- 1/2 tsp. turmeric
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. salt
- 2 Tbsp. olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 Tbsp. grated fresh ginger root
- 14 oz. can condensed beef broth
- 1 cup apple juice
- 1 cup water
- 2 Tbsp. cornstarch
- 3 Tbsp. cold water
- 1 cup pitted dates, chopped
- 1 cup dried apricots, chopped
- 1/2 cup dried currants
Preparation:
In large skillet, heat olive oil over medium heat and saute coated lamb 1/3 at a time. As the meat is browned, transfer it to a 3-4 quart crockpot. When all meat is browned, stir onion, garlic, and ginger root into crockpot.
Pour beef broth into skillet and bring to a boil to loosen drippings, then pour over ingredients in crockpot along with apple juice and 1 cup water. Cover and cook on low for 7-9 hours until meat is tender.
Skim fat from liquid in crockpot, if necessary. Combine cornstarch and 2 Tbsp. cold water in a small bowl and mix well. Stir into crockpot. Add dates, apricots, and currants to crockpot and stir well. Cover and cook on high for 30-40 minutes until mixture is thickened. Serve over hot cooked couscous, rice, or noodles. 6-8 servings
