Photo: Ryan Benyi; Styling: Lynn Miller Photo by: Photo: Ryan Benyi; Styling: Lynn Miller

Savory Lamb Stew

All You MARCH 2010

  • Yield: Serves 8
  • Cook time:6 Hours
  • Prep time:10 Minutes
  • Chill:1 Hour
  • Cost Per Serving:$2.43


  • 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.

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 5g
  • Saturated fat: 2g
  • Protein: 30g
  • Carbohydrate: 29g
  • Fiber: 3g
  • Cholesterol: 73mg
  • Sodium: 515mg

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Savory Lamb Stew recipe