• 9ab1bdd22e80fdef417025c13024fd4f

Lamb, Barley, And Apricot Tagine

Prep
Cook
Serves 8people
Ingredients
3
cups unsalted beef stock
2 1/2
cup chopped white onion (about 10 1/2 oz.)
1
cup uncooked whole-grain hulled barley (not pearled) (about 7 1/2 oz.)
1
cup dried apricot halves (about 6 oz.)
3
tbsp tomato paste
2
tsp kosher salt
1 1/2
tsp ground cumin
1
tsp ground coriander
1/2
tsp ground red pepper
8
garlic cloves, minced (about 2 Tbsp.)
2
cinnamon sticks
2
lb trimmed lamb shoulder or lamb leg, cut into 2-in. cubes
1/2
cup chopped fresh cilantro
1/2
cup golden raisins
1
tbsp fresh lemon juice (from 1 lemon)
Directions
1.
Combine stock, onion, barley, apricots, tomato paste, salt, cumin, coriander, red pepper, garlic, and cinnamon sticks in a 5- to 6-quart slow cooker.
2.
Heat a large nonstick skillet over medium-high. Cook lamb in 2 batches, turning occasionally, until browned on all sides, about 8 minutes. Add browned lamb to slow cooker. Cover, and cook on low 8 hours. Discard cinnamon sticks.
3.
Turn off slow cooker; stir in cilantro, raisins, and lemon juice just before serving.

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