Lamb & Mango Slow Cooked Tagine

Sorry no picture! Ate this one too quickly....

1 large onion, sliced thinly
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
1 tsp. cinnamon
1 bay leaf
2 whole cloves
1/4 c. dried mangoes, chopped 

Spray slow cooker with cooking spray.  Combine all ingredients in slow cooker.  Cover and cook on low for 8 hours. Remove bay leaf and whole cloves.

Serve over hot rice or couscous, topped slivered almonds and fresh parsley, along with a side of fresh warm pita or naan bread.

African Peanut Soup

Peanut butter and tomatoes may not sound like the best combination. But this soup is excellent! The original recipe also includes rice, but I prefer it without.
INGREDIENTS
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
DIRECTIONS
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.