Lamb with Dates, Apricots, and Saffron over Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Middle Eastern-style stews often combine meat, spices, and fruit. Ingredients:
1 teaspoon olive oil |
1 (1-pound) boneless leg of lamb, trimmed and cubed |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 cup chopped onion |
1/4 cup fresh orange juice (about 1 large orange) |
6 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon saffron threads, crushed |
1 1/2 cups fat-free, less-sodium beef broth |
1 1/2 cups (1/4-inch-thick) slices carrot |
1/2 cup dried apricots, cut into 1/4-inch-thick strips |
1/2 cup halved pitted dates |
2 tablespoons chopped fresh mint |
2 cups hot cooked couscous |
Directions:
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.
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.
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