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Lamb Tagine (North Africa/Morocco)


Course : Lamb
Serves: 6
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Ingredients:


1 1/2 pounds lean cubed boned leg of lamb

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon saffron threads -- crushed

10 1/2 ounces beef consomme

1 1/2 cups frozen pearl onions -- thawed and drained

1/2 cup bite-size pitted prunes -- halved

2 tablespoons all-purpose flour

2 tablespoons water

4 1/2 cups hot cooked couscous

1/4 cup sesame seeds -- toasted
 

Preparation / Directions:


1. Place a nonstick skillet over medium-high heat until hot. Add lamb; saute 15 minutes or until browned; drain. Place lamb in an electric slow-cooker; stir in honey and next 6 ingredients. Cover; cook on low-heat setting for 6 hours (or high-heat setting for 3 hours). Add onions and prunes; cover. Cook an additional hour. 2. Combine flour and water in a bowl; stir with a whisk until blended. Add to cooker; cover. Cook on high-heat setting 5 minutes or until thick. Serve over couscous; sprinkle with sesame seeds.

 

Nutritional Information:

CAL 483 (17 % from fat); PRO 35.1 g, FAT 9.3 g (sat 2.3 g); CARB 66.4 g; FIB 3.1 g; CHOL 82 mg; IRON 5.1 mg; sodium 5.9 mg; CALCIUM 92 mg.

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