Author: Carolyn Severin, Hamama Success Team Member Prep Time: 25 minutes Cook Time: 8 hours or overnight Makes: 4-6 servings This slow cooker Moroccan lamb stew will fill your kitchen with delicious aromatic flavors. It’s ultra comforting with its warm spices, tender braised lamb and veggies. It’s rich and hearty and perfect on those cold winter days. Ingredients: 2 lb. lamb stew meat, cut into 1-inch pieces 1 sweet onion, chopped 2 medium tomatoes, diced 3-4 carrots, peeled and sliced 2 large parsnips, peeled and sliced 10 dried apricots 2 cups beef stock 1 tbsp fresh ginger, peeled and minced 2 garlic cloves, minced 1 tbsp ground cumin 1 tsp fennel seeds 1 tsp ground coriander ¼ tsp ground cinnamon ¼ tsp ground allspice 1 cinnamon stick ½ cup coconut milk 2 tbsp coconut oil 1 tsp salt and pepper Garnish: Hamama microgreens Fresh cilantro leaves Salt and pepper to taste Instructions: In a skillet over medium heat, add the coconut oil. Add the lamb and brown on each side. Add all spices (cumin, fennel, coriander, ground cinnamon, ground allspice) to the meat and coat well. Add the onion, garlic, and ginger to the pan and cook until sauteed. Add the lamb and veggies to the crockpot when ready. Add the carrots, tomatoes, parsnips, and dried apricots & coconut milk to the crockpot. Pour the beef stock over everything & top with the cinnamon stick. Cover and cook on high for 8 hour or overnight on low. Serve stew in bowls and top with fresh microgreens, cilantro and salt and pepper to taste.
