Oxmoor House
Yield
6 servings (serving size: 1/2 cup couscous, 2/3 cup lamb mixture, and 1 teaspoon almonds)

The intriguing combination of lamb, saffron, sweet spices, and dried plums makes this slow-cooker meal suitable for supper club and easy entertaining.

How to Make It

Step 1

Grate rind and squeeze juice from orange to measure 2 teaspoons and 1/4 cup, respectively. Add flour to orange juice, stirring with a whisk until smooth; stir in rind.

Step 2

Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 7 minutes or until browned. Stir in broth, scraping pan to loosen brown bits. Stir in orange juice mixture. Stir onion and next 5 ingredients (through red pepper) into lamb mixture. Pour mixture into a 3-quart electric slow cooker. Cover and cook on LOW for 6 hours or until lamb is tender.

Step 3

Stir dried plums and honey into lamb mixture. Cover and cook on LOW for 1 hour or until thoroughly heated. Serve lamb mixture over couscous; sprinkle with almonds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

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