Apricot and Lamb Tagine (from Cooking Light)

Serve over couscous

Ingredients

2 cups diced onion (about 1 large)

1/2 cup orange juice

1/2 cup less-sodium beef broth

1 tablespoon grated lemon rind

2 tablespoons honey

1 tablespoon fresh lemon juice

2 teaspoons bottled minced garlic

2 teaspoons grated peeled fresh ginger

1 1/2 teaspoons salt

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces

2 (3-inch) cinnamon sticks

1 (6-ounce) package dried apricots, halved

To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.