| “Crazin” Crunchy Almond Lamb Legs |
Recipe Type: Entree
- 1 Australian Boneless Half Lamb Leg
- 1 Teaspoon Ground Cumin
- 1 Teaspoon McCormick Ground Cinnamon
- 1 Teaspoon McCormick Ground Ginger
- 1 Teaspoon Ground Coriander
- 2 Tablespoons Filippo Berio Olive Oil, Divided
- Salt and Pepper, To Taste
- 1 All Purpose Yellow Onion, Chopped
- 1 Leek, White Part Only, Sliced Only
- 2 Carrots, Chopped
- 1 1/2 Cups Swanson Fat Free Chicken Broth
- 1/2 Cup Ocean Spray Craisins
- 2 Large Tomatoes, Chopped Coarsely
- 2 Sweet Juicy Seckle Pears, Diced
- Couscous, Cooked
- Serve with Toasted Almonds
- Take the lamb legs and dice into small bite size pieces.
- In a small bowl, combine the cumin, cinnamon, ginger and coriander. Divide mixture in half.
- Take a casserole dish (that is heavy based) and heat a tablespoon of oil into the dish and place over high heat.
- Add in the diced lamb along with half of the mixed spices. Season to taste. Stir, while cooking until the lamb is completely browned.
- Move the lamb from the casserole dish and transfer to a plate to drain any of the fat from the pan.
- Add remaining oil and spices into the pan and place over medium heat for about 20 – 30 minutes.
- Add in the onion, leek and carrots. Cook until the onion is softened.
- Bring the lamb back to the pan with the chicken broth, raisins and tomatoes. Stir well. Place cover on and reduce heat to low, letting simmer for 1 hour.
- Take the pear and add into the pan. Let simmer uncovered for 20 to 30 minutes, until the lamb is tender and sauce is thickened. Stir occasionally, Add extra broth if needed. Spoon the lamb over couscous. Sprinkle with toasted almonds.
- Serve.
A great meal to make extra portions for to freeze for leftovers in single serving containers.
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