Phenomenal! My husband ate until he was sick. Adjustments I made: I diced everything to 1/2" to make it easier for my kids to eat and to speed up the cooking process. I diced the lamb (3 pounds boneless leg of lamb, trimmed), tossed it in the spices minus the saffron, then browned it in a pan of hot olive oil (no marinading) and put the meat in the crock pot. Then, I diced the onions and added them to the now-seasoned oil in the pan and cooked them with the garlic until brown and translucent, then added them to the meat in the crock pot. THEN I added the stock, plain tomato paste, lemon zest, and honey to the onion-y, spicey pan and brought it to a boil, then poured it into the crock pot and added a pinch of saffron. I cooked it on high for about 4 hours and served it with the raita and Moroccan couscous. It was SO GOOD I took a picture and put it on Facebook and all my friends swooned.
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Phenomenal! My husband ate until he was sick. Adjustments I made: I diced everything to...