When I lived in France, I had the opportunity to attend part of a Moroccan wedding ceremony. I say part because, from what I understand, the festivities last for days. I'm not sure which part I attended, but the experience was unforgettable. I was in a suite of rooms with only women. These normally sedate and quiet women had shed their veils. Such dresses! Such dances! Such partying! I don't ever remember seeing the bride, but her family was incredible. And the food, *sigh* the food was great. It was my first introduction to Moroccan food. I loved it - the blend of spices, the variety, sweet and savory. It was incredible.
In this recipe, you get a sense of the culture. The slow cooker creates the same kind of gentle cooking that is traditional with a tagine - especially welcome on a hot day.
I used Israeli couscous with this, although the smaller couscous is more traditional.
Moroccan Lamb Tagine
2 (or more) pounds of boneless lamb
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 sweet potatoes, peeled and chopped
2-3 medium carrots, cut into 1 inch pieces OR 1 1/2 cups baby carrots
1/2 cup chopped onion
2 diced Roma tomatoes
1/2 cup pitted whole dates, quartered
1/2 cup pitted green or black olives (go to the imported olives)
2 Tablespoons quick-cooking tapioca
lemon zest from 1 lemon
1 Tablespoon lemon juice
1 Tablespoon honey
2 cloves garlic, minced
1 14.5 ounce can chicken broth
3-4 cups cooked couscous (or more depending on your family)
Trim fat from meat. Cut meat into 1 inch pieces. Place in slow cooker.
Sprinkle spices over meat. Toss gently.
Add remaining ingredients to slow cooker.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Serve in shallow bowls over hot cooked couscous.