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Moroccan Crock Pot Tajine

in morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. in this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. first published in chatelaine's 10/2000 issue.

complex15 ingredients10 preparation steps
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Ingredients

  • stewing lamb
  • garlic cloves
  • onions
  • ground cumin
  • paprika
  • ground ginger
  • cinnamon
  • allspice
  • salt
  • hot red chili pepper flakes
  • carrots
  • squash
  • condensed chicken broth
  • green olives
  • chickpeas

Preparation

  1. 1thaw lamb
  2. 2trim excess fat from lamb or beef , then cut into large bite-size pieces
  3. 3if using chicken thighs , leave whole
  4. 4mince garlic and thinly slice onions
  5. 5in a crock pot or other slow cooker , stir garlic with onions , cumin , paprika , ginger , cinnamon , allspice , salt , chili flakes , carrots , squash , broth and olives , if using
  6. 6add meat
  7. 7cover and cook on high heat for 5 hours or on low for 9 to 10 hours
  8. 8stir in chickpeas , if using , during last 15 minutes of cooking
  9. 9serve over couscous or with crusty bread
  10. 10covered and refrigerated , tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag