ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lamb Stew with Carrots, Zucchini, and Cranberries

Yield 6 servings (serving size: 1 cup lamb stew and 3/4 cup couscous)
Cranberries certainly don't grow in North Africa, but this tagine-style stew reflects the Moroccan custom of combining fruit with lamb.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.