Slow Cooker North African Lamb with Lemon and Artichokes - 14g Carbohydrate; 5g Dietary Fiber 1/2 cup olive oil 1 1/2 teaspoons salt 1 teaspoon ground cumin 1 pinch cayenne pepper 1 teaspoon sweet paprika 3 pounds lamb shoulder meat -- fat trimmed, cut into 1-inch chunks 4 leeks -- cut into 1-inch chunks, using the white and tender green parts 4 garlic cloves -- minced 1 cup dry white wine 1/2 cup chicken broth grated zest of 2 lemons 16 ounces frozen artichoke hearts -- (1 package) defrosted and drained
Mix 1/4 cup of the oil, the salt, cumin, cayenne, and paprika in a large bowl. Add the meat and toss to coat with the spice mixture. Heat the remaining oil in a large skillet over medium-high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5 to 7-quart slow cooker. Add the leeks and garlic to the same skillet and saute until the leeks are softened, 3 to 4 minutes. Add the wine, broth, and zest and heat, scraping up any browned bits from the bottom of the pan. Pour the contents of the skillet over the lamb and add the artichokes, stirring to distribute the ingredients in the pot. Cover and cook on LOW for 8 hours, until the lamb is tender. Using a slotted spoon, carefully transfer the lamb and artichokes to the serving bowl. Strain the sauce through a fine-mesh sieve into a saucepan. Skim off any fat from the top and bring to a boil. Boil until the sauce is reduced to about 1 1/2 cups to concentrate the flavor. Taste and adjust the seasoning. Spoon the sauce over the lamb and artichokes and serve. Serves 6 to 8. AuthorNote: Braised with piquant lemon zest, spices from the Kasbah, and artichokes, this stew is nothing like your mama's. If you are looking for a new dish to serve your guests, this one is sure to please with its lovely wine-and-lemon sauce. Serve with couscous or steamed rice. Cuisine: "North African/Maghrebi" Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 634 Calories; 49g Fat (72.4% calories from fat); 28g Protein; 14g Carbohydrate; 5g Dietary Fiber; 111mg Cholesterol; 660mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 7 1/2 Fat. NOTES : Cooker: 5 to 7-quart Time: LOW for 8 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
