More From Oxmoor House
- Calories: 487
- Calories from fat: 0.0%
- Fat: 18.9g
- Saturated fat: 7.5g
- Monounsaturated fat: 7.8g
- Polyunsaturated fat: 1.8g
- Protein: 33.8g
- Carbohydrate: 45.1g
- Fiber: 4.1g
- Cholesterol: 101mg
- Iron: 3.6mg
- Sodium: 332mg
- Calcium: 53mg
- 1 navel orange
- 2 tablespoons all-purpose flour
- 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
- 1/2 cup fat-free, lower-sodium chicken broth
- 2 cups chopped white onion
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon ground red pepper
- 1 cup pitted dried plums
- 2 tablespoons honey
- 3 cups hot cooked couscous
- 2 tablespoons slivered almonds, toasted
- 1. Grate rind and squeeze juice from orange to measure 2 teaspoons and 1/4 cup, respectively. Add flour to orange juice, stirring with a whisk until smooth; stir in rind.
- 2. Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 7 minutes or until browned. Stir in broth, scraping pan to loosen brown bits. Stir in orange juice mixture. Stir onion and next 5 ingredients (through red pepper) into lamb mixture. Pour mixture into a 3-quart electric slow cooker. Cover and cook on LOW for 6 hours or until lamb is tender.
- 3. Stir dried plums and honey into lamb mixture. Cover and cook on LOW for 1 hour or until thoroughly heated. Serve lamb mixture over couscous; sprinkle with almonds.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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