Ingredients
3 pounds lamb stew meat, cut into 1-1/2-inch cubes1 teaspoon salt1 teaspoon pepper4 tablespoons olive oil, divided6 medium carrots, sliced2 medium onions, chopped6 garlic cloves, minced2 teaspoons grated lemon zest1/4 cup lemon juice1 tablespoon minced fresh gingerroot1-1/2 teaspoons ground cinnamon1-1/2 teaspoons ground cumin1-1/2 teaspoons paprika2-1/2 cups reduced-sodium chicken broth1/4 cup sweet vermouth1/4 cup honey1/2 cup pitted dates, chopped1/2 cup sliced almonds, toasted
Preparation
Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.
In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker.
Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.
