From Michelle Tsutsumi
Ingredients:
- 3 lb lamb, cubed
- 3 cups peeled yams, cubed (1 inch)
- 2 cups onions, thinly sliced
- 1 cup pitted prunes (I think I used dried apricots, or just omitted this one)
- 4 cloves garlic, finely chopped
- 1 can (14 oz) diced tomatoes
- 1 can (10 oz) beef broth (definitely didn’t use this - I think I used my all veg chicken bouillon?)
- 3/4 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly ground pepper
Method: Chuck everything in the slow cooker and put on low for 8 hours. Serve over rice or couscous : )