Nutrition per serving may change if servings are adjusted.
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1½ pounds boneless lamb shoulder or lamb stew meat, cut into 1-inch pieces
1½ cups coarsely chopped, peeled sweet potato
1 medium plum tomato, chopped
2 medium carrots, cut into 1 inch pieces
1 medium onion, chopped
¼ cup pitted dates, quartered
¼ cup green olives, halved
2 tablespoons finely shredded lemon peel
½ teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon honey
2 cloves garlic, minced
1 (14.5 ounce) can reduced-sodium chicken broth
2 cups hot, cooked whole-wheat couscous
¼ cup sliced almonds, toasted (see Tip)
In a large bowl, combine ginger, cumin, salt, turmeric and cinnamon. Add lamb to bowl; toss to coat in spices.
In a 3½- to 4-quart slow cooker, place lamb, sweet potato, tomato, carrots, onion, dates, olives, tapioca, lemon peel, lemon juice, honey and garlic (see Tip). Pour broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Serve over couscous and top with almonds.
Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.