Lamb Tangine - Slow Cooked

Name: Lamb Tangine - Slow Cooked Recipe
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8
Ingredients: Baharat divided in 2 (see below); 1 TBSP Blackstrap Molasses; 1 pound Lamb Cubed; 1 TBSP Extra Virgin Olive Oil; 1 Yellow Onion; 2 clove garlic; 2 Carrots; 2 cups Celeriac (Celery Root); 2 tsp chopped Ginger Root; 4 Pitted Dates; 1 jar of Green Olives drained; 1 can Chickpeas drained; 3/4 cup water; **Baharat**; 1 tsp Paprika; 1 tsp Nutmeg ground; 1 tsp Cumin ground; 1 tsp Cloves ground; 1 tsp Cardamom ground; 1 tsp Ginger ground; 1 tsp Allspice

Minutes to Prepare: 30
Minutes to Cook: 240

Number of Servings: 8

Ingredients

Baharat, divided in 2 (see below)1 TBSP Blackstrap Molasses1 pound Lamb, Cubed1 TBSP Extra Virgin Olive Oil1 Yellow Onion 2 clove garlic2 Carrots2 cups Celeriac (Celery Root)2 tsp chopped Ginger Root4 Pitted Dates 1 jar of Green Olives, drained1 can Chickpeas, drained3/4 cup water**Baharat**1 tsp Paprika1 tsp Nutmeg, ground1 tsp Cumin, ground1 tsp Cloves, ground1 tsp Cardamom, ground1 tsp Ginger, ground1 tsp Allspice

Directions

Marinate the lamb in a mixture of molasses and half the baharat for at least 30 minutes, preferably overnight.

Toss the marinated lamb and the remaining ingredients, including the other half of baharat spice mixture, into a slow cooker.

Cook on low for 8 hours or high for 4 hours.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user VENUSRED.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 251.4
Total Fat: 10.1 g
Cholesterol: 36.9 mg
Sodium: 813.0 mg
Total Carbs: 24.5 g
Dietary Fiber: 4.4 g
Protein: 15.3 g

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