Slow-Cooker Lamb, Barley & Apricot Tagine
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.Advertisement
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.
Turn off the slow cooker; stir in the cilantro, raisins, and lemon juice just before serving.
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.