Lamb Stew With Carrots, Zucchini, And Cranberries

Total Time: 1 hr 58 mins Preparation Time: 30 mins Cook Time: 1 hr 28 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.