Moroccan Lamb And Fruit Stew

In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture.

In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3-1/2- or 4-quart crockery cooker. Add onions and garlic; stir to combine. Pour beef broth over all.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface of the juices in the crockery cooker. Stir cornstarch into the cold water; stir into crockery cooker.

Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.

To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.