Ingredients
2 pounds lamb stew meat1 cup chunky salsa1/3 cup apricot preserves6 tablespoons dry red wine, divided1 to 2 tablespoons Moroccan seasoning (ras el hanout) 2 teaspoons chili powder1/2 teaspoon garlic powder1 English cucumber, very thinly sliced2 tablespoons prepared ranch salad dressing16 Bibb or Boston lettuce leaves
Preparation
Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, or until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices; skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through.
Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.
