Crock Pot Lamb Tagine

Name: Crock Pot Lamb Tagine
Yield: 6 servings
Ingredients: navel orange; tablespoon all-purpose flour; pound boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes; cup fat-free, lower-sodium chicken broth; cup chopped white onion; teaspoon pumpkin pie spice; teaspoon ground cumin; teaspoon salt; teaspoon saffron threads, crushed; teaspoon ground red pepper; cup pitted dried plums; tablespoon honey; cup hot cooked couscous; tablespoon slivered almonds, toasted

Servings: 6

Ingredients

1 navel orange
2 tablespoons all-purpose flour
2 pounds boneless leg of lamb , trimmed and cut into 1 1/2-inch cubes
1/2 cups fat-free , lower-sodium chicken broth
2 cups chopped white onion
1 teaspoon pumpkin pie spice
1 teaspoon ground cumin
1/2 teaspoons salt
1/4 teaspoons saffron threads , crushed
1/4 teaspoons ground red pepper
1 cup pitted dried plums
2 tablespoons honey
3 cups hot cooked couscous
2 tablespoons slivered almonds , toasted

Instructions

1
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.
2
Heat a large nonstick skillet over medium-high heat. Add lamb; saute 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.
3
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.

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