Moroccan Venison (Beef) Tagine W/ Dried Mango & Raisins

A savory treat for a cold winter dinner, the flavorful spices will perfume your kitchen and tantalize your taste buds. I've adapted this from the Not Your Mother's Slow Cooker Recipes For Two cookbook.

• Ready In: 8 hrs 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  venison, cut into 1-inch cubes (or beef)
• 3  teaspoons olive oil, divided
• 1  teaspoon ground coriander
• 1⁄2 teaspoon cumin
• 1  teaspoon ground ginger
• 1  pinch saffron (as much as you'd like)
• 1  onion, sliced vertically
• 1  garlic clove, minced
• 1 3⁄4 cups  vegetable stock
• 1  cinnamon stick
• 1⁄2 cup golden raisin
• 2⁄3 cup dried mango, chopped
• 1  teaspoon harissa (may also use berbere spice mix)

Directions

1. Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
2. Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot. (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
3. Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
4. Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
5. Add cinnamon stick and cook 5 hours on LOW.
6. After 5 hours, stir stew and add raisins, mango, and harissa.
7. Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.