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Slow-Cooker Lamb, Apricot, and Olive Tagine
- 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch pieces
- 4 carrots, cut into 1-inch pieces
- 1 medium onion, chopped
- 1/2 cup dried apricots, halved
- 1/2 cup pitted green olives
- 2 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup kosher salt and black pepper
Directions:View on Real Simple
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