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Categories:
cumin seeds coriander seeds olive oil stewing lamb onion ginger root lemon zest salt cracked black cinnamon chicken freshly squeezed lemon juice honey salt raisins cilantro leaves
Viewed: 72 - Published at: 8 months agoIngredients
- 1 tbsp (15 ml) cumin seeds
- 1 tsp (5 ml) coriander seeds
- 1 to 2 tbsp (15 to 25 ml) olive oil
- 2 lbs (1 kg) trimmed stewing lamb, cut into 1-inch (2.5 cm) cubes
- 1 onion, finely chopped
- 1 tbsp (15 ml) minced ginger root
- 1 tsp (5 ml) grated lemon zest
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) cracked black peppercorns (approx.) (see Tip)
- 1 piece (1 inch/2.5 cm) cinnamon stick
- 1/2 cup (125 ml) chicken stock
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) liquid honey
- Salt, optional
- 1 cup (250 ml) dried apricots, chopped
- 1/2 cup (125 ml) raisins
- 1/4 cup (50 ml) finely chopped cilantro leaves
Method
- Works in slow cookers from 3 1/2 to 6 quarts
- In a dry skillet over medium heat, toast cumin and coriander seeds, stirring, until fragrant and cumin seeds just begin to brown, about 3 minutes.
- Immediately transfer to a mortar or a spice grinder and grind.
- Set aside.
- In same skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds.
- Add lamb, in batches, and cook, stirring, adding more oil if necessary, until browned, about 4 minutes per batch.
- Transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onion to pan and cook, stirring, until softened.
- Add gingerroot, lemon zest, salt, peppercorns, cinnamon stick and reserved cumin and coriander and cook, stirring, for 1 minute.
- Add stock and bring to a boil.
- Transfer to slow cooker stoneware.
- Stir well.
- Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until lamb is tender.
- Add lemon juice and honey and stir well.
- Season to taste with salt, if using.
- Stir in apricots and raisins.
- Cover and cook on High for 20 minutes, until fruit is warmed through.
- Garnish with cilantro.
- Discard cinnamon stick.
