Serve this Moroccan-style lamb stew with two cups hot cooked couscous.
1 (1-pound) boneless leg of lamb roast, trimmed and cut into 1/2-inch cubes
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped onion
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
6 garlic cloves, coarsely chopped
2 tablespoons honey
1 tablespoon tomato paste
1/2 cup dried apricots, quartered
1 (14-ounce) can fat-free, lower-sodium beef broth
How to Make It
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove from pan. Add onion; sauté for 4 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); sauté for 1 minute, stirring constantly. Stir in honey and tomato paste; cook 30 seconds, stirring frequently. Return lamb to pan. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.