|Slow Cooker Moroccan Lamb Stew|
The temperature in my area dropped to the 40's today. I froze most of the day. I am not a cold weather person. While I love fall for the leaves turning colors, the baking etc I hate when the weather starts to turn towards winter. Growing up in Seattle it stayed mild most of the year. While it did get colder in the winter, it was no where near as cold as it gets here. When it hits into the single digits going to the bus stop with my oldest is just torture. Winter also brings about pneumonia and strep throat, just to name a few of the things that I have been fortunate enough to have the last two years (with hospital stays). I don't think my body was built for winter. My husband's is always turning the heat down since he roasts while I literally shake from being cold. I blame genetics, my dad is rail thin and freezes all winter also. Thanks dad.
One thing that I do love about colder weather is stew. There is something incredibly comforting about sitting down at the table with a giant bowl of steaming stew and a crusty loaf of bread. This week I tried a new recipe for Slow Cooker Moroccan Lamb Stew.
|Cabell County Courthouse Huntington, WV|
This recipe has 16 ingredients. It takes 8 hours and 30 minutes of total time, 30 minutes of which is active and makes 8-10 servings. I made a number of changes to the original recipe. My local grocery stores refuse to stock currants, so I substituted equal amounts of chopped raisins and dried apricots. I could not find my turmeric (sometimes spices hide in my cupboards or simply somehow disappear) so I left it out entirely. Since couscous is not gluten free I served the stew over white rice. While I know brown rice is better health wise, I just can't eat it all the time. When you can't eat gluten free brown rice can become a little bit monotonous so I allow myself white rice when I want it. Finally, as I have talked about before I make my own chicken stock. This way I can control the amount of salt in the recipe and it tastes so much better! I allowed the stew to cook on high for 6 hours and served it with homemade Irish soda bread.
|Ritter Park Rose Garden Steps Huntington, WV|
Lamb stew is normally a hit in my household and this was no exception. The lamb cooked perfectly and the spices blended well. I did add cinnamon to the crock-pot along with the other spices listed in the recipe. I love the flavor of cinnamon with lamb and it was a nice addition. I used the same amount of cinnamon as the allspice, which worked out perfectly. I would recommend making this addition. Over rice this stew was delicious. It also re-heated well the next day served alone in a bowl with crusty bread.
For the recipe go to Slow Cooker Moroccan Lamb Stew.
The Huntington photos from today are from this summer. I wish it was that pretty today!! I miss the warm blue skies.
Slow Cooker Moroccan Lamb Stew
Recipe Type: Main
A flavorful slowcooker recipe for Moroccan Lamb Stew. Great with a loaf of crusty bread during the fall and winter!
Preparation Time: 0h, 30m
Cooking Time: 8h, 0m
Total Time: 8h, 30m
Yield: Serves 8