Slow-Cooker Lamb, Apricot, and Olive Tagine

Ingredients

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

kosher salt and black pepper

1 

cup 

couscous

chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

Directions

1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
2. Cover and cook until the lamb and vegetables are tender, on low for 8 hours or on high for 5 hours.
3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb over the couscous with the pistachios, cilantro, and lemon wedges.