Middle Eastern-style stews often combine meat, spices, and fruit.
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
How to Make It
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.