Randy Mayor
Yield
4 servings (serving size: 1 cup lamb mixture and 1/2 cup couscous)

Middle Eastern-style stews often combine meat, spices, and fruit.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

CatieIrishRose's Review

SharonDeol
June 09, 2014
This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here: http://www.amazon.com/gp/product/B00JX1QZRO. Thanks! Keep these great recipes coming!

UziDuzIt's Review

UziDuzIt
January 21, 2014
This was fantastic. I had to do a bit of changing considering the things I had in my kitchen. It's pretty much a different recipe but it worked out great. I had ground beef, & no apricots or saffron. Still came out super tasty and I highly recommend it. Served in lettuce wraps and baked acorn squash fer sides. I am making this again tonite, but stuffing it into a pumpkin and making a cashew crumb topping.

SharonDeol's Review

CatieIrishRose
July 29, 2010
We love this recipe. The flavor of the overall dish is wonderful; however, when I make it, I substitute lemon juice for the orange juice (due to an allergy). Our version is delicious and would serve it for a special occassion Moroccan night with other Moroccan dishes from Cooking Light.