Slow Cooker

Lamb Tangine - Slow Cooked is for Dinner.

Lamb Tangine - Slow Cooked takes 30 minutes to prepare.

Lamb Tangine - Slow Cooked takes 240 minutes to cook.

Lamb Tangine - Slow Cooked makes 8 servings.

The ingredients for Lamb Tangine - Slow Cooked are:

Baharat, divided in 2 (see below)
1 TBSP Blackstrap Molasses
1 pound Lamb, Cubed
1 TBSP Extra Virgin Olive Oil
1 Yellow Onion
2 clove garlic
2 Carrots
2 cups Celeriac (Celery Root)
2 tsp chopped Ginger Root
4 Pitted Dates
1 jar of Green Olives, drained
1 can Chickpeas, drained
3/4 cup water

**Baharat**
1 tsp Paprika
1 tsp Nutmeg, ground
1 tsp Cumin, ground
1 tsp Cloves, ground
1 tsp Cardamom, ground
1 tsp Ginger, ground
1 tsp Allspice

Here is how you make Lamb Tangine - Slow Cooked:

Marinate the lamb in a mixture of molasses and half the baharat for at least 30 minutes, preferably overnight.Toss the marinated lamb and the remaining ingredients, including the other half of baharat spice mixture, into a slow cooker. Cook on low for 8 hours or high for 4 hours.Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user VENUSRED.

The nutritional information for Lamb Tangine - Slow Cooked is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 251.4

• Total Fat: 10.1 g
• Cholesterol: 36.9 mg
• Sodium: 813.0 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 4.4 g
• Protein: 15.3 g

The dietary needs meet for Lamb Tangine - Slow Cooked is Gluten Free