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2 Ratings
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  • 2 Ratings

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

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

487 calories; fat 18.9g; saturated fat 7.5g; mono fat 7.8g; poly fat 1.8g; protein 33.8g; carbohydrates 45.1g; fiber 4.1g; cholesterol 101mg; iron 3.6mg; sodium 332mg; calcium 53mg.
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