Lamb Stew With Carrots, Zucchini, and Cranberries |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Cooking Light Ingredients:
1 teaspoon olive oil |
1 1/2 lbs boneless leg of lamb, trimmed and cut into 1-inch pieces |
1 1/2 cups finely chopped onions |
2 tablespoons water |
2 cups diagonally cut carrots |
1 2/3 cups water |
3/4 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
1 (10 1/2 ounce) can beef consomme |
2 tablespoons honey |
1 1/2 lbs zucchini, cut into 1-inch cubes |
1 cup fresh cranberries |
4 1/2 cups hot cooked couscous |
Directions:
1. Heat oil in a large pot coated with cooking spray over med-high heat.
2. Add in lamb; cook 5 minutes or until browned, turning occasionally.
3. Remove lamb from pan; add onion and 2 tablespoons water to pan.
4. Decrease heat and simmer 3 minutes, scraping pan to loosen browned bits.
5. Return lamb to pan; add in the carrots and next 6 ingredientss; bring to a boil.
6. Cover, decrease heat, and simmer 1 hour and 10 minutes or until lamb is tender.
7. Add in honey and zucchini, cover and simmer 15 minutes, stirring occasionally.
8. Add in cranberries; cover and simmer 3 minutes or until cranberries pop.
9. Adjust seasoning to taste; serve stew over couscous.
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