Savory Lamb Stew

Savory Lamb Stew Recipe
Photo: Ryan Benyi; Styling: Lynn Miller

Recipe Time

Prep: 10 Minutes
Cook: 6 Hours
Chill: 1 Hours

Nutritional Information

Calories 295
Fat 5 g
Satfat 2 g
Protein 30 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 73 mg
Sodium 515 mg


2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
6 cloves garlic
2 tablespoons finely chopped fresh ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons salt
2 cups baby carrots
1 quart low-sodium chicken broth
1 1/2 cups couscous
1/4 cup finely chopped fresh parsley


1. Combine lamb, garlic, ginger, cinnamon, nutmeg and 1 tsp. salt in a large bowl. Cover and refrigerate for at least 1 hour, or up to 12.

2. Place lamb in a slow cooker; add carrots and 2 cups chicken broth. Cover and cook on low until lamb is fork-tender, about 6 hours.

3. In a large saucepan, bring remaining 2 cups broth and 1/2 tsp. salt to boil. Add couscous, stir, cover and remove from heat. Let stand 5 minutes, fluff with a fork, and transfer to a large serving bowl. Spoon lamb and skimmed juices over couscous and sprinkle with parsley. Serve immediately.


March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note