Lamb Stew with Carrots, Zucchini, and Cranberries

recipe
Cranberries certainly don't grow in North Africa, but this tagine-style stew reflects the Moroccan custom of combining fruit with lamb.

Yield:

6 servings (serving size: 1 cup lamb stew and 3/4 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 393
Caloriesfromfat 18 %
Fat 7.7 g
Satfat 2.5 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 32.1 g
Carbohydrate 48.9 g
Fiber 6.6 g
Cholesterol 73 mg
Iron 3.4 mg
Sodium 533 mg
Calcium 67 mg

Ingredients

1 teaspoon olive oil
Cooking spray
1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 1/2 cups finely chopped onion
2 tablespoons water
2 cups (1/4-inch) diagonally cut carrot
1 2/3 cups water
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (10 1/2-ounce) can beef consomme
2 tablespoons honey
1 1/2 pounds zucchini, cut into 1-inch cubes (about 4 cups)
1 cup fresh cranberries
4 1/2 cups hot cooked couscous

Preparation

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes or until browned, turning occasionally. Remove lamb from pan. Add onion and 2 tablespoons water to pan. Reduce heat; simmer 3 minutes, scraping pan to loosen browned bits.

Return lamb to pan. Add carrot and next 6 ingredients (carrot through consommé); bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until lamb is tender.

Add the honey and zucchini; cover and simmer 15 minutes, stirring occasionally. Add cranberries. Cover and simmer 3 minutes or until cranberries pop. Serve stew over couscous.

Note:

November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note