Slow Cooker #5: Lamb Tagine with Dried Fruits

So this slow cooker recipe comes from the LA Times and I am not modifying at all, except that I didn't have shallots!!! and used extra onion instead.

I'll update to give the verdict on this one!

Thanks to my lovely assistant Marc for taking pictures today!

Recipe for Lamb Tagine with Dried Fruit

Ingredients

4 tsp ground cumin

2 tsp ground tumeric

2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

1/2 tsp finely ground chile powder

3 lbs boneless, trimmed lamb shoulder, cut into 2-inch cubes

1/4 cup flour

2 TBL oil

1 TBL butter

2 large onions, cut into 1/2-inch slices lenghthwise

10 shallots

4 tsp chopped garlic

1 TBL minced ginger

1 cup dried apricots

1/2 cup raisins

1 TBL honey

2-3 cinnamon sticks

1 1/2 cup vegetable broth, more as needed

1 cup pitted dates

1. In a large bowl, stir together the cumin, turmeric, slat, pepper, paprika, and chile. Add the cubed lamb and toss until the pieces are evenly coated with the spice mix. Sprinkle with the flour and toss to give the lamb a light coating of flour(you may have a little flour left in the bottom of the bowl; save this to thicken the tagine.

2. Heat a large saute pan over medium high heat. Add the oil and butter. When the butter has melted, add the lamb pieces in a single layer(this may be done in more than one batch) and sear until the pieces are browned on all sides, about 8 minutes per batch. Remove the lamb with a slotted spoon back to the large bowl.

3. Add the onions and shallots to the pan. Saute the onion and shallots until the onions are just softened and slightly golden, about 5 minutes, stirring frequently. Remove the pan from the heat.

4. Place the onions and shallots in an even layer in the slow cooker insert. Stir in the garlic, ginger, apricots, raisins, honey, cinnamon sticks and broth. Place the lamb pieces over the onion mixture in an even layer. Gently sprinkle any remaining flour over the lamb.

5. Cover the insert and place it in the slow cooker. Set to HIGH. After 2 hours, remove the lid and sprinkle the dates over the lamb. Replace the lid quickly and cook an additional 1 to 1 1/2 hours, until the lamb is fork-tender.

6. Remove the insert from the heat and briefly prop the lid open to allow the mixture to cool slightly. Gently stir the lamb with the vegetables and fruit; the apricots and dates will crush easily if stirred to hard.

7. Serve with couscous and lemon wedges.