Lamb Stew with Carrots, Zucchini, and Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cranberries certainly don't grow in North Africa, but this tagine-style stew reflects the Moroccan custom of combining fruit with lamb. Ingredients:
1 teaspoon olive oil |
cooking spray |
1 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces |
1 1/2 cups finely chopped onion |
2 tablespoons water |
2 cups (1/4-inch) diagonally cut carrot |
1 2/3 cups water |
3/4 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1 (10 1/2-ounce) can beef consomme |
2 tablespoons honey |
1 1/2 pounds zucchini, cut into 1-inch cubes (about 4 cups) |
1 cup fresh cranberries |
4 1/2 cups hot cooked couscous |
Directions:
1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes or until browned, turning occasionally. Remove lamb from pan. Add onion and 2 tablespoons water to pan. Reduce heat; simmer 3 minutes, scraping pan to loosen browned bits.
2. Return lamb to pan. Add carrot and next 6 ingredients (carrot through consommé); bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until lamb is tender.
3. Add the honey and zucchini; cover and simmer 15 minutes, stirring occasionally. Add cranberries. Cover and simmer 3 minutes or until cranberries pop. Serve stew over couscous.
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