Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Serve this Moroccan-style lamb stew with two cups hot cooked couscous.

Recipe by Cooking Light October 2010

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
1 hr 38 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove from pan. Add onion; sauté for 4 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); sauté for 1 minute, stirring constantly. Stir in honey and tomato paste; cook 30 seconds, stirring frequently. Return lamb to pan. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.

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Nutrition Facts

386 calories; fat 12g; saturated fat 4.8g; mono fat 4.8g; poly fat 0.7g; protein 41.6g; carbohydrates 27.7g; fiber 3.3g; cholesterol 126mg; iron 4.3mg; sodium 524mg; calcium 77mg.
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