Ingredients
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2 lbs lean boneless lamb
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2 cups chopped tomatoes
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground turmeric
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2 cups chicken broth
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1/4 teaspoon crushed red pepper flakes
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1 (10 ounce) package instant couscous
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1/4 cup dried currants or 1/4 cup golden raisin
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2 large onions, cut into wedges
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1 cup carrot, cut into 1 inch pieces
Instructions
- Trim fat from meat and cut into 3/4 inch cubes.
- The recipe does not call for it, but I browned my meat and deglazed the skillet with some of the broth.
- Place meat and vegetables in 3 1/2 to 4 qt slow-cooker. Add broth and spices.
- Cover and cook on low for 9 to 10 hours, or on high for 4 1/2 to 5 1/2. I found that 8 hours was enough, and with newer slow cookers, I suggest you check earlier for doneness.
- If using low heat setting, turn to high.
- Remove meat and vegetables with slotted spoon and keep warm.
- Skim fat from the juices and reserve juice in the cooker.
- Stir the couscous and the raisins into the juices.
- Cover and cook for 5 to 7 minutes.
- Note: I just served it with rice, and personally would make the couscous in a saucepan;. If you are going to try the above, I would measure the juices to make sure you don't have too much and that you have enough.
- Note2: If using bone-in lamb, this will be more like 4 servings.