Moroccan Crock Pot Tajine

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In morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in chatelaine's 10/2000 issue.

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Steps

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Thaw lamb.

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Trim excess fat from lamb or beef , then cut into large bite-size pieces.

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If using chicken thighs , leave whole.

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Mince garlic and thinly slice onions.

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In a crock pot or other slow cooker , stir garlic with onions , cumin , paprika , ginger , cinnamon , allspice , salt , chili flakes , carrots , squash , broth and olives , if using.

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Add meat.

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Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.

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Stir in chickpeas , if using , during last 15 minutes of cooking.

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Serve over couscous or with crusty bread.

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Covered and refrigerated , tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.

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Ingredients

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stewing lamb, garlic cloves, onions, ground cumin, paprika, ground ginger, cinnamon, allspice, salt, hot red chili pepper flakes, carrots, squash, condensed chicken broth, green olives, chickpeas