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- Total Time:
- 7 hrs 15 minutes
- 3 c. chopped onions
- 2 1/4 lb. lamb shoulder
- 2 candy potatoes
- 2 cinnamon sticks (every about 3 in. prolonged)
- 1 c. every dried apricots and pitted prunes
- 1 tbsp. every minced garlic and current ginger
- 1/2 tsp. salt
- 1/4 tsp. ground red pepper (cayenne)
- 1 can rooster broth
- 1 box couscous
- c. slivered almonds
Instructions
-
- Step 1Layer onions, lamb, candy potatoes, cinnamon sticks, apricots and prunes in a 4 1/2-qt or bigger slack-cooker. Top with garlic, ginger, salt and pepper; add broth.
- Step 2Duvet and cook on low 7 to 9 hours till lamb and potatoes are smooth.
- Step 3Decide solids with a slotted spoon to a serving bowl. Pour liquid accurate into a bowl, float off tubby and add juices to stew.
- Step 4Prepare couscous as equipment directs. Lend a hand with the stew, and sprinkle stew with the almonds.
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