Slow-Cooker Lamb, Barley & Apricot Tagine
A tagine is a North African dish of spiced, braised meat. Our version features slow-cooker lamb simmered with apricots, cinnamon and barley and topped with cilantro and golden raisins just before serving. The result is a dish brimming with varied flavors, textures and colors. Garnish with fresh cilantro and crushed red pepper, if desired. Source: Everyday Slow Cooker
Ingredients
Directions
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Stir together the stock, onion, barley, apricots, tomato paste, salt, cumin, coriander, cayenne, garlic, and cinnamon sticks in a 5- to 6-quart slow cooker.
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Heat a large nonstick skillet over medium-high. Cook the lamb in 2 batches, turning occasionally, until browned on all sides, about 8 minutes. Add the browned lamb to the slow cooker. Cover and cook on LOW until the lamb is tender, about 8 hours. Discard the cinnamon sticks.
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Turn off the slow cooker; stir in the cilantro, raisins, and lemon juice just before serving.
Tips
Multicooker Directions: In Step 1, add the stock mixture to the inner pot of a 6-quart multicooker. In Step 2, add the browned lamb to the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] 8 hours. Discard the cinnamon sticks. Complete Step 3.