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Slow Cooker Moroccan Spiced Lamb Stew

Slow Cooker Moroccan Spiced Lamb Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 Tablespoon olive oil
  • 1 large onion, halved, sliced
  • 2 garlic cloves, minced
  • 4 lbs. boneless lamb, cut into 2-inch pieces
  • 8 carrots, peeled, cut into 2-inch pieces
  • 1 bag (6 oz.) dried apricots, chopped
  • 2 cans (15.5 oz. each) chicken broth
  • 1/3 cup honey
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Directions

  1. Heat olive oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes. Remove to a bowl.
  2. Add half of the lamb; brown on all sides. Remove to bowl. Repeat with remaining lamb.
  3. Add remaining ingredients; stir until well blended.
  4. Cover and cook on HIGH for 4 hours or LOW for 8 hours.

Serves: 12

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