Moroccan Tajine For The Crock Pot

---

In morocco, tajines, or stews, are made in shallow earthenware cooking pots called tajines. In this version, you use a crock-pot to produce a mellow yet intensely flavoured meat-and-vegetable mixture with a tender texture and enticing aroma. So, let it simmer away while you’re at work or play. See below for fun additions. From chatelaine magazine. Enjoy!!

---

Steps

---

Thaw lamb if using.

---

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

---

If using chicken thighs , leave whole.

---

Mince garlic and thinly slice onions.

---

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.

---

Add meat.

---

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

---

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

---

Serve over couscous or with crusty bread.

---

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

---

~ lively additions ~.

---

Stir in 1 cup frozen peas during last 15 minutes of cooking.

---

Stir in sliced green onions , chopped coriander , parsley , basil or chives.

---

Add a little freshly squeezed lime or lemon juice for zip.

---

For a snazzy touch , pour 1 / 4 cup heated dry sherry over 1 / 2 cup golden raisins.

---

Let.

---

Ingredients

---

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