crockpot lamb

Crockpot Lamb and Lentils

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There is one Moroccan dish that is an absolute favorite of mine.  It’s called Rafisa and is usually made after a babies birth.  It uses a spice called fenugreek seeds which I’ve heard help with milk production in new mothers.  My guess is this is where the connection is.  I love love love chicken rafisa but my husband won’t touch it.  So I’ve never really learned how to make it.  


I came up with this twist on rafisa a few weekends ago when we were snowed in.  I am not sure where the ingredient ideas came from other than it was what we had in the freezer and cupboards!  It didn’t look very pretty when it was done BUT it did taste good.  So I guess sometimes taste presentation does win the day. The star in this is the bacon, it gives the dish a smoky deeper flavor, and I can only imagine what it might taste like with real bacon!


Ingredients:
(my apologies ahead of time- this recipe is not a precise measure!)
1/2 package of turkey bacon chopped into small pieces
1 medium onion chopped
3/4 lb lamb (which ever cut you have on hand)
2 cloves of garlic crushed
2 tbsp vegetable oil
1 cup of brown lentils soaked 2-3 hours
1/2 tsp each salt and pepper
1 tbsp cumin
3/4 cup crushed tomatoes
palmful of chopped Italian parsley
1 cup of water
Msemmen to eat with (you can optionally use regular bread)


Directions:
Add the chopped onion, garlic, 1 tbsp vegetable oil and turkey bacon to a skillet and cook until onions and garlic become translucent and the bacons starts to crisp up a little bit.  





Remove from the pan and add to slow cooker.  Place the cut of lamb into the same skillet and cook on both sides until browned.  Add this then to the slow cooker as well.  



Drain the lentils and add to the slow cooker, followed by all of the remaining ingredients, except for the bread.   Mix well and cook on low heat for 5-6 hours.  You will want to check the water levels and if it seems to be drying out add a little bit more.  The lentils should be tender and the meat falling off the bone when it’s done. You can heat up the msemmen and put it on top to scoop up the dish with, or eat it with regular bread.   A great comfort food!

 

PS – I’ve been nominated for Best Moroccan Food Blog at Morocco Blogs.. If you haven’t would you please stop over and vote for Maroc Mama in the food category?  I appreciate all of my readers and would love to have your support!!

 

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Amanda MouttakiCrockpot Lamb and Lentils

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