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This easy one-pot international favorite starts with bite-sized boneless leg of lamb chunks and pasta pearls known as couscous. It cooks up into a flavorful, change-of-pace Moroccan-style lamb stew your gang is sure to enjoy!
2 to 2-1/2 pounds lamb stew meat or boneless leg of lamb, cut into 1-inch chunks
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (14-1/2-ounce) can ready-to-serve beef broth
1 (16-ounce) package frozen mixed vegetables
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1 (10-ounce) package couscous (see Note)
1. Coat a soup pot with nonstick cooking spray then brown the lamb, onion, and garlic for 8 to 10 minutes over medium-high heat, or until no pink remains in the lamb.
2. Add the crushed tomatoes, broth, mixed vegetables, cinnamon, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 55 to 60 minutes, or until the lamb is fork-tender.
3. Stir in the couscous and simmer for 4 to 5 minutes, or until the couscous is tender.
NOTE - Couscous is a Moroccan pasta that can usually be found in the pasta and rice section of your supermarket.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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