Recipe - Moroccan Lamb And Fruit Stew

1 teaspoon Crushed dried red pepper
Three fourths teaspoon Ground turmeric
Three fourths teaspoon Ground ginger
Three fourths teaspoon Ground cinnamon
One half teaspoon Salt
2 pound Boneless leg of lamb; cut
into 1" cubes
2 tablespoon Olive oil
2 lg Onions; chopped
3 Cloves garlic; minced
14 One half ounce Beef broth
1 tablespoon Cornstarch
2 tablespoon Cold water
1 cup Pitted dates
1 cup Dried apricot halves
Orange peel; optional
One fourth cup Toasted slivered almonds

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 mediumhigh heat. Brown meat, onethird at a time, in the hot
oil. Transfer meat to a 3 One half or 4quart crockery cooker. Add onion and
garlic, stir to combine. Pour beef broth over all.

Cover and cook on low heat setting for 7 to 9 hours or on high for 3 One half to
4 One half hours or till meat is tender. Skim fat from the surface of the juices
in the crockery cooker. Stir cornstarch into the cold water and stir into
crock pot.

Add dates and apricots; stir to combine. If using lowheat setting, turn to
highheat setting. Cover and cook for 30 minutes or until mixture is
slightly thickened and bubbly.

To serve, spoon stew atop hot couscous or rice. Top with almonds. If
desired, garnish with orange peel curls.

Recipe by: The Better Homes Kitchen

Posted to MCRecipe Digest by "rich_sf@pacbell.net" rich_sf@pacbell.net
on Mar 8, 1998