|First attempt at Fruit Leather (a little dry)|
Wanted to add another winter recipe this week as well. I tried this one in a slow cooker last year and had great success, but I prefer making it on the stovetop.
Moroccan Lamb and Fruit Stew
The original recipe calls for boneless leg of lamb or beef bottom round, which is probably why the slow cooker is a good idea. I used lamb stew meat, which cooked quickly and was very tender.
|Warm and Hearty Winter Food|
3/4 t. ground turmeric
3/4 t. ground ginger
3/4 t. ground cinnamon
1/2 t. salt
2 lbs. lamb stew meat
2 T. coconut oil
2 large onions, chopped
3 cloves garlic, minced
16 oz. beef broth
1 c. pitted dates, snipped into 1/2-inch pieces
1 c. dried apricots, snipped into 1/2-inch pieces
Salt, to taste
Hot cooked couscous, brown rice, or [gluten-free] pasta
1/4 c. toasted slivered almonds
In a shallow mixing bowl, combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a dutch oven or small stockpot, heat oil over medium-high heat. Brown meat. Add onions and garlic and cook until soft. Add broth. Cover and cook over low heat about 1 hour. Add dates and apricots; stir to combine and cook about 8-10 min. Serve with starch of your choice and top with almonds.