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Lamb with Dates, Apricots, and Saffron over Couscous

Randy Mayor
Yield 4 servings (serving size: 1 cup lamb mixture and 1/2 cup couscous)
Middle Eastern-style stews often combine meat, spices, and fruit.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.