This came out great, but I had to make changes -- the outcome was five star, but the recipe as written was 3 at best, so I averaged it. I browned the lamb with some salt and pepper. The recipe calls for dried ginger and a little cinnamon, but I used grated fresh ginger and tasted it part of the way through and just added them until I could taste them at all. (I needed to add a LOT.) I also thought it needed salt and pepper. I used all beef stock instead of part beef stock and part water. I mixed maybe 1/4 of a cup of flour with some of the gravy part of the way through and used that to thicken the broth, or it would have been far too thin for my style of stew. I also cooked it uncovered for maybe half an hour of its cooking time. I added an extra tablespoon (maybe a little more) of honey. I used frozen cranberries instead of fresh (by necessity.). With these changes, it came out GREAT -- very unique and delicious. I had to add calories per serving, but it was worth it.
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)
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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
- 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.
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