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

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. 1

   Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.

2. 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. 3

   Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.

4. 4

   Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.

5. 5

   Add cinnamon stick and cook 5 hours on LOW.

6. 6

   After 5 hours, stir stew and add raisins, mango, and harissa.

7. 7

   Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.