Konrad’s Moroccan Lamb Stew

| 06/29/2010|
1.5-2 lbs. lamb stew meat
1 onion, chopped
1 celery stalk, sliced thin
1 glove garlic, pressed
1 can chopped tomatoes (400 gr)
1/3 cup chicken broth
1/3 cup raisins
2 tbsp. tomato paste
1/4 tsp. tumeric from The Olive Tap Spice Locker
1/4 tsp. red pepper flakes from The Olive Tap Spice Locker
1/4 tsp. black pepper from The Olive Tap Spice Locker

Combine all ingredients in a slow cooker and cook on high for 4-5 hours or low for 8-10 hours.

Serve with couscous.

Buon appetito,
Konrad & Mario

Recipe courtesy of Konrad Miskowicz