Lamb Stew With Carrots, Zucchini, and Cranberries

Name: Lamb Stew With Carrots, Zucchini, and Cranberries
Prep time: 30 min
Cook time: 1 h 28 min
Total time: 1 h 58 min
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"From Cooking Light"

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Ready In:: 1hr 58mins
Ingredients:: 15
Serves:: 6

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

Heat oil in a large pot coated with cooking spray over med-high heat.
Add in lamb; cook 5 minutes or until browned, turning occasionally.
Remove lamb from pan; add onion and 2 tablespoons water to pan.
Decrease heat and simmer 3 minutes, scraping pan to loosen browned bits.
Return lamb to pan; add in the carrots and next 6 ingredientss; bring to a boil.
Cover, decrease heat, and simmer 1 hour and 10 minutes or until lamb is tender.
Add in honey and zucchini, cover and simmer 15 minutes, stirring occasionally.
Add in cranberries; cover and simmer 3 minutes or until cranberries pop.
Adjust seasoning to taste; serve stew over couscous.