Ingredients
1 pound ground lamb1 cup coarsely chopped red onion1 can (15 ounces) cannellini beans, undrained1 jar (16 ounces) mild chunky salsa3 tablespoons Moroccan seasoning (ras el hanout), divided 4-1/2 teaspoons finely chopped lemon zest, divided 3 tablespoons orange marmalade1/4 cup minced fresh parsley1/4 cup crumbled goat cheese2 tablespoons sliced almondsOptional: Additional chopped red onion and toasted naan flatbread or pita bread
Preparation
In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans.
In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender.
In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.
