Lamb Morocco

This is one of my go-to recipes and we’ll be serving it tonight to some friends who want to learn more about our co-housing idea. It comes from a collection of slow cooker recipes we bought years ago (and may have to buy again soon since it’s been so well used).

It’s kind of a lucky accident that the book turned out to be so good because I confess I bought it mostly for the title: How to Make Love and Dinner at the Same Time. The author is Toronto journalist Rebecca Field Jager, by whose kind permission this recipe is shared.

The Lamb Morocco recipe is very easy to make: throw all the ingredients in the slow cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours.

1 1/2 pounds lamb stew meat
1 onion, chopped
1 celery stalk, sliced
1 clove garlic, minced
1 (19-ounce) can diced tomatoes
1/3 cup chicken broth
1/3 cup raisins
2 tablespoons tomato paste*
1/4 teaspoon turmeric
1/4 teaspoon red pepper flakes
1/4 teaspoon pepper

*Now here’s the really important thing I’ve learned from years of making this recipe. The rest of that little can of tomato paste? Throw it away immediately. Do not put it in the fridge, hoping you’ll think of something else to do with it. Just get rid of it before it turns all black and yucky. The stew will turn out fine either way, but you’ll be happier if you throw out the tomato paste right away. Trust me on this.

UPDATE: This bit of genius just in from Rebecca:

Your idea for throwing out the rest of the can of tomato paste made me smile. I actually freeze the remaining paste in individual ice-cube containers and then bag them in a small freezer bag so I can pull out a tablespoon (cube) as needed. The trick works well but one girlfriend who happened to witness me doing it said, “OMG that’s the most domestic thing I’ve ever seen!” Indeed it is a lot of work for a cheap can of paste but one does then always have it on hand!

I’m going to seriously consider this… and then I’m prolly gonna throw out the can.


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