From the February/March 2019 issue
PREP TIME: 20 MINUTES
COOK TIME: 8 HOURS
SERVINGS: 4-6

Ingredients
  • 2 tsp paprika
  • 1-1/2  tsp ground cumin
  • 1/2 tsp ground allspice
  • 1/2 tsp ground turmeric
  • 2 lb lamb roast, cut into 1.5-inch cubes
  • 3 cloves  garlic, minced or pressed
  • 2 tsp fresh ginger, grated
  • 2 TBSP fresh lemon juice
  • 2 TBSP water
  • 1 medium-size yellow onion, diced
  • 3/4 cup dried apricots, cut into fourths
    Sea salt and black pepper, to taste Roasted pistachios, chopped, for garnish Fresh parsley, chopped, for garnish

Directions

  1. In a small bowl, mix together the paprika, cumin, allspice, and turmeric.
  2. To your slow cooker, add the lamb, garlic, ginger, lemon juice, water, onion, apricots, and the spice blend. Add a generous pinch of salt and pepper. Stir to fully combine. Cover and cook on low for 8 hours.
  3. When ready to serve, spoon into serving bowls and top with pistachios and parsley.