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

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

David Bonom
Recipe by Cooking Light September 2007

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

416 calories; calories from fat 16%; fat 7.5g; saturated fat 2.6g; mono fat 3.4g; poly fat 0.5g; protein 29.4g; carbohydrates 57.7g; fiber 5.5g; cholesterol 73mg; iron 3.6mg; sodium 584mg; calcium 70mg.
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