Crock Pot Moroccan Lamb Chops And Prunes - cooking recipe

Ingredients

1 medium onion, finely chopped
1 tablespoon olive oil
4 shoulder lamb chops
salt
pepper
1 1/2 teaspoons gingerroot, freshly shaved
1/2 teaspoon ground cumin (I used 1 teaspoon because I love cumin!)
2 garlic cloves, minced
1 cinnamon stick
1 tablespoon cilantro, chopped
1 cup prune, pitted
2 tablespoons honey
1 1/2 tablespoons lime juice
2 tablespoons sesame seeds, toasted

Preparation

In large frying pan, saute onion in olive oil until limp. Push to sides of pan.
In same pan, brown chops well on both sides. Season with salt and pepper.
Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.
Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.
Scatter cilantro and prunes over lamb chops. Cover.
Cook on low (200 degrees F) for 6 hours.
Stir in honey and lime juice. Heat to serving temperature.
Sprinkle with sesame seeds.