Ingredients
2
lb lamb or beef stew meat, cut into 1 1/2-inch cubes
1
teaspoon ground cumin
1/2
teaspoon ground turmeric
3/4
teaspoon salt
1
tablespoon olive oil
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2 1/2
cups coarsely chopped onions
1
cup pitted dried plums
1/4
cup honey
2
tablespoons tomato paste
3
medium carrots, cut diagonally into 1-inch slices
Fresh cilantro leaves, if desired
Toasted sliced almonds, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle lamb with 1/2 teaspoon of the cumin, the turmeric and salt. In 12-inch skillet, heat oil over medium-high heat. Add half of the lamb; cook 6 minutes, stirring occasionally, until browned on all sides. Remove lamb with slotted spoon; place in slow cooker. Repeat with remaining lamb.
Discard any remaining drippings from skillet, leaving brown particles in skillet. Add 1/2 cup of the broth to skillet, scraping to loosen particles; cook 1 minute. Pour into slow cooker. Stir in remaining 1/2 teaspoon cumin, remaining 1 cup broth, the onions, plums, honey, tomato paste and carrots.
Cover; cook on Low heat setting 8 hours or until lamb is tender. Sprinkle individual servings with cilantro and almonds.
