- Cooking spray
- 2 cups chopped red onion
- 6 garlic cloves, minced
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 2 tablespoons pomegranate molasses
- 2 (14-ounce) cans less-sodium beef broth
- 2 cups (1/4-inch) slices carrot
- 1 (15-ounce) can chickpeas (garbanzo beans), drained
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon freshly ground black pepper
- 4 cups hot cooked couscous
- calories 384
- caloriesfromfat 27 %
- fat 11.5 g
- satfat 4.1 g
- monofat 5.2 g
- polyfat 1.1 g
- protein 23.4 g
- carbohydrate 44.9 g
- fiber 4.5 g
- cholesterol 58 mg
- iron 3.3 mg
- sodium 652 mg
- calcium 66 mg
How to Make It
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture and 1/4 teaspoon salt.
Add pomegranate molasses and broth to pan, scraping pan to loosen browned bits; bring to a boil. Stir in lamb mixture. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.
Stir in carrot and chickpeas. Simmer, uncovered, 45 minutes or until lamb is very tender. Remove from heat; stir in remaining 1/2 teaspoon salt, mint, and pepper. Serve over couscous.