Lamb Stew with Carrots, Zucchini, and Cranberries

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

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 18%
  • Fat: 7.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 32.1g
  • Carbohydrate: 48.9g
  • Fiber: 6.6g
  • Cholesterol: 73mg
  • Iron: 3.4mg
  • Sodium: 533mg
  • Calcium: 67mg


  • 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


  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.
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