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Savory Lamb Stew

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 6 hrs
Chill time 1 hr
Yield Serves 8

Ingredients

  • 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

Nutrition Information

  • calories 295
  • fat 5 g
  • satfat 2 g
  • protein 30 g
  • carbohydrate 29 g
  • fiber 3 g
  • cholesterol 73 mg
  • sodium 515 mg

How to Make It

  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

  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.