Zen of Slow Cooking
Servings:
4-6
Prep time:
00:15
A rich and lightly spiced Moroccan lamb tagine.
Ingredients
- 2 lbs boneless lamb, cubed
- 2 tbsp flour (can sub GF flour)
- 1/2 tsp salt
- 2 tbsp olive oil
- 1-½ cups (1 medium) onion, diced
- 2 tsp (4 cloves) garlic, minced
- Moroccan Tagine blend
- ½ cup (6 oz) prunes
- 2-½ cups chicken broth
- For serving: couscous, pomegranate seeds
Instructions
- Slow Cook: 1) Toss the lamb in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the lamb for 3 minutes; transfer to cooker. 3) Add the onion and garlic to the skillet; cook for 2 minutes; transfer to cooker with remaining flour. 4) Tuck the unopened Moroccan Tagine spice bag into the lamb mixture and leave to steep. 5) Add the prunes and chicken broth. 6) Cover and cook on LOW: 8 hours or HIGH: 3 ½ hours. 7) Discard spice bag after cooking.
- Pressure Cook: 1) Toss the lamb in flour and salt to coat. 2) Heat the oil on sauté function; brown the lamb for 3 minutes. 3) Add the onion and garlic to the lamb; cook for 2 minutes more and add any remaining flour. 4) Tuck the unopened Moroccan Tagine spice bag into the lamb mixture and leave to steep. 5) Add the prunes and chicken broth. 6) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 30 minutes. 7) Vent with Quick Pressure release. 8) Discard spice bag after cooking.
Tips
Pair with a fruity hibiscus tea or a young, fruity Rioja from Spain.
