By Dr. Carley Akehurst ND
•exceptional Naturopath and culinary creative
With Autumn upon us, now is the time to pull the slow cooker out of the cupboard and focus on warm, nourishing meals. As we approach these cold winter months, incorporating warm foods such a soups and stews aids digestion, improves metabolism, and can be very comforting on a wet, rainy day!
The following recipe is gluten, egg, dairy, and nightshade free and can be easily adapted to both paleo and vegetarian diets.
Slow Cooker Lamb Tagine
1 1/2 lbs cubed lamb shoulder
1 medium onion, chopped
½ cup dried cranberries
½ cup pitted green olives
2 cloves garlic, chopped
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 tablespoons gluten-free all-purpose flour
½ cup water
kosher salt and ground black pepper to taste
1 cup brown rice
fresh cilantro and lemon wedges for serving
Directions to Let Your Slow Cooker Cook Up Some Delicious Warmth
1. In a 6 quart slow cooker, mix together the lamb, carrots, onion, cranberries, olives, garlic, gluten-free flour, spices, and ½ cup water.
2. Cover and cook until the lamb and vegetables are tender. This should be roughly 7 to 8 hours on low, or 4 to 5 hours on high.
3. Cook the brown rice according to package directions half an hour before serving.
4. Serve the tagine on the brown rice, with the cilantro and lemon wedges.
* Adapted from Real Simple Magazine.