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:
Trim excess fat from lamb and cut into 1-1/2" cubes. On a shallow plate, combine red pepper, turmeric, ground ginger, cinnamon and salt and blend. Toss lamb cubes with this spice mixture.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
