Moroccan Lamb Stew

3          pounds lamb shoulder (reduce to 2 pounds for MSC-400 model), cut into 1-inch pieces*

1          large onion, sliced

1          pound carrots (about 8 to 10 small carrots), peeled and cut into ¼-inch rounds (reduce to 3 medium carrots for the MSC-400 model)

1          1-inch piece of ginger (reduce to ½-inch piece for MSC-400 model), peeled and finely chopped

4          garlic cloves (reduce to 3 cloves for MSC-400 model), chopped

2          cinnamon sticks (reduce to 1 stick for MSC-400 model)

1½       teaspoons (reduce to 1 teaspoon for MSC-400 model) ground cumin

1¼       teaspoons (reduce to ¾ teaspoon for MSC-400 model) kosher salt

½         teaspoon (reduce to ¼ teaspoon for MSC-400 model) freshly ground black pepper

½         teaspoon ground coriander

¹/₈         teaspoon cayenne pepper

½         teaspoon ground allspice

            pinch saffron

            pinch ground cloves

12        ounces (reduce to 8 ounces for MSC-400 model) dried prunes

2          cans (15 ounces each) chickpeas, drained and rinsed (reduce to 1 can, drained and rinsed, for MSC-400 model)

¼         cup (reduce to 2 tablespoons for MSC-400 model) tomato paste

4          cups (reduce to 2 cups for MSC-400 model) beef or chicken stock

Nutritional information per serving (1 cup):
Calories 524 (45% from fat) • carb. 44g • pro. 27g
• fat 26g • sat. fat 11g • chol. 81mg • sod. 615mg
• calc. 70mg • fiber 8g

1. Put all ingredients together into the pot of the Multicooker. Stir together to coat all ingredients well.

2. Set unit to Slow Cook on Low for 16 hours.

3. Once unit switches to Keep Warm, taste and adjust seasoning accordingly.

*If you have the time, we recommend browning the meat prior to slow cooking. Do this on Brown/Sauté at 400°F prior to the first step.