Thick and rich, this warmly spiced stew can be served alone as a meal or served on top of couscous or steamed rice.

Ingredients

1	large potato
2	medium carrots, cut into 1" pieces
1	tsp Olive oil
2	lb lamb stew meat
1	onion, thinly sliced
1	tbsp minced garlic
2	tsp ground cumin
1	tsp ground coriander
1	tsp ground ginger
1/2	tsp ground cinnamon
1	tbsp dried crushed chilies
2	sweet red peppers, chopped
1	cup mushrooms, sliced
1/2	cup dry white wine
1/2	cup orange juice
1/2	cup water
1	tbsp Splenda brown sugar blend
1/4	tsp salt
12	large green olives, halved
1	tbsp liquid honey
1/2	tsp orange zest
1	tbsp water
1	tbsp cornstarch

Directions

1. Put carrot into slow cooker. (At least a 3.5 quart slow cooker.)
   
   
2. Cube potato and arrange with carrot on bottom of cooker.
   
   
3. Heat oil in frying pan on medium-high. Add lamb. Cook for 8-10 mins turning occasionally until evenly browned. Add on top of carrot.
   
   
4. Add onion to pan (should still be some oil residue from lamb). Cook for 5-10 minutes stirring often until soft and slightly golden.
   
   
5. Add next 6 ingredients (garlic through chilies). Heat and stir for about 1 minute until fragrant. Scatter over top of lamb mixture.
   
   
6. Combine wine, orange juice, brown sugar, salt, and water in a 2 cup measuring cup. Pour over lamb mixture. Do NOT stir.
   
   
7. Add chopped peppers evenly over top of mixture. Add mushrooms on top of peppers.
   
   
8. Cover, Cook on low for 8-10 hours or on high for 4 to 5 hours.
   
   
9. Add olives, honey and orange zest. Stir.
   
   
10. In a separate bowl stir water into cornstarch until smooth. Add to lamb mixture. Stir thoroughly. Cover, cook on high for 10-20 minutes until sauce is slightly thickened.
    
    

Categories

Main Dish, Soup, Moroccan, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in selenium High in vitamin A High in vitamin B12 Very high in vitamin C High in zinc

Bad points High in cholesterol Contains alcohol