Lamb with Dates, Apricots, and Saffron over Couscous

Lamb with Dates, Apricots, and Saffron over Couscous Recipe
Randy Mayor
Middle Eastern-style stews often combine meat, spices, and fruit.

Yield:

4 servings (serving size: 1 cup lamb mixture and 1/2 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 416
Caloriesfromfat 16 %
Fat 7.5 g
Satfat 2.6 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 29.4 g
Carbohydrate 57.7 g
Fiber 5.5 g
Cholesterol 73 mg
Iron 3.6 mg
Sodium 584 mg
Calcium 70 mg

Ingredients

1 teaspoon olive oil
1 (1-pound) boneless leg of lamb, trimmed and cubed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup chopped onion
1/4 cup fresh orange juice (about 1 large orange)
6 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon saffron threads, crushed
1 1/2 cups fat-free, less-sodium beef broth
1 1/2 cups (1/4-inch-thick) slices carrot
1/2 cup dried apricots, cut into 1/4-inch-thick strips
1/2 cup halved pitted dates
2 tablespoons chopped fresh mint
2 cups hot cooked couscous

Preparation

Heat oil in a medium saucepan over medium-high heat. Add lamb, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 8 minutes or until browned. Remove from pan.

Add onion, juice, and garlic to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in cumin, coriander, and saffron; cook 15 seconds. Return lamb to pan. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in carrot, apricots, and dates. Cover and cook 18 minutes or until carrot is tender. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and mint. Serve over couscous.

Note:

David Bonom,

September 2007
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