Ingredients

Meat & Seasonings:

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoons crushed dried red pepper

1 teaspoons paprika

½ heaping teaspoon salt

2 tablespoons canola oil

2 pounds well trimmed, boneless leg of lamb cut into 1- to 1-1/2-inch pieces

2 large onions, chopped

3 cloves garlic, minced

32 oz beef broth

Thickener (if desired):

1 tablespoon cornstarch

2 tablespoons cold water

Add-Ins:

1 cup pitted dates

½ cup dried apricots

½ cup dried figs/prunes

1 cup peas

2 carrots

½ red onion

¾ cup pitted, halved Kalamata olives

½ cup golden raisins

1 tsp orange peel

Garnish:

Slivered almonds

Chopped cilantro

Hot, cooked Israeli couscous

Preparation

  1. In a shallow mixing bowl combine turmeric, ginger, cinnamon, dried red pepper, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and garlic; stir to combine. Add enough beef broth to fully cover the meat.
  2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into slow cooker.
  3. Add dates, apricots, prunes, peas, carrots, red onion, olives, raisins, orange peel; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.
  4. To serve, spoon stew atop hot couscous, and top with almonds & cilantro