Recipe: Slow Cooker Moroccan Lamb Stew

SLOW COOKER MOROCCAN LAMB STEW

"This recipe is scented with cinnamon and cumin. And since it contains yams, tomatoes, onion and prunes, the only side dish it needs is a little rice or couscous to soak up the delicious gravy."

3 lbs lamb, cubed
3 cups cubed peeled yams (1 inch cubes)
2 cups thinly sliced onions
1 cup pitted prunes
4 cloves garlic, finely chopped
1 (14 oz) can diced tomatoes
1 (10 oz) can beef broth
3/4 tsp ground cumin
3/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground cayenne pepper
1/4 tsp freshly ground pepper
FOR THICKENING:
2 Tbsp flour
1/4 cup cold water

Combine first 12 ingredients (lamb through pepper) in a 4 to 5 quart crock pot.

Cover and cook on low heat setting for 6 to 7 hours or until meat is tender.

Increase to high heat setting. Whisk together flour and cold water until smooth. Stir into stew.

Cover and cook for 30 minutes or until stew is thickened.

Makes 6 to 8 servings
Source: Barbara Barnes to Victoria Times, October 29, 2008