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Moroccan Lamb with Dried Plums and Honey

Looking for something to cook for dinner tonight? Try this healthier lamb recipe that incorporates dried plums. Fruit and meat often go hand-in-hand in Moroccan cuisine, as in this gently spiced lamb stew with dried plums. Serve with fluffy couscous and a sprinkling of sesame seed.

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Prep Time   20 minutes Cook Time   1 1/2 hours Serves  6

Ingredients

2 tablespoons butter or margarine
1 tablespoon vegetable oil
2 1/2 pounds boneless lamb shoulder, cut into 1 to 1 1/2-inch cubes
1 1/2 cups sliced yellow onions
1 1/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon saffron (optional)
1 1/2 cups lamb stock or water
1 1/2 cups (about 9 ounces) pitted dried plums
3 tablespoons honey
Salt and pepper
6 cups hot prepared couscous
3 tablespoons toasted sesame seeds
Watercress (optional)
Orange slices (optional)


Directions

In large skillet or Dutch oven, heat butter and oil over medium-high heat. Brown lamb, about 5 minutes. Remove lamb. Add onions; cook and stir 3 to 4 minutes or until soft but not browned. Add cinnamon, ginger and saffron, if desired; cook and stir 3 minutes. Add lamb stock; bring to a boil. Return lamb to pan; reduce heat to low. Cover; simmer 45 minutes. Add dried plums; simmer about 20 minutes longer or until meat is tender. Stir in honey; season to taste with salt and pepper. To serve, spoon lamb mixture over prepared couscous. Sprinkle with sesame seeds. Garnish with watercress and orange slices, if desired.

Recipe created by Joyce Goldstein


Nutrition Facts

Calories
730
Cholesterol
135mg
% of Calories from Fat
27%
Total Fat
22g
Sodium
287mg
Carbohydrate
86g
Protein
46g
Fiber
7g
Potassium
720mg