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Lamb Tagine

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.

Ingredients

  • 1 navel orange
  • 2 tablespoons all-purpose flour
  • 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 cups chopped white onion
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/4 teaspoon ground red pepper
  • 1 cup pitted dried plums
  • 2 tablespoons honey
  • 3 cups hot cooked couscous
  • 2 tablespoons slivered almonds, toasted

Nutrition Information

  • calories 487
  • caloriesfromfat 0.0 %
  • fat 18.9 g
  • satfat 7.5 g
  • monofat 7.8 g
  • polyfat 1.8 g
  • protein 33.8 g
  • carbohydrate 45.1 g
  • fiber 4.1 g
  • cholesterol 101 mg
  • iron 3.6 mg
  • sodium 332 mg
  • calcium 53 mg

How to Make It

  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.

  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.

  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.

Cook'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.

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