Fruited Lamb Stew the Editors of Publications International, Ltd.
Fruited Lamb Stew
Makes 4 servings
|1||pound boneless lamb|
|2||tablespoons all-purpose flour|
|Dash ground red pepper|
|2||tablespoons vegetable oil|
|1||small leek, sliced|
|3||cups chicken broth|
|1/2||teaspoon grated fresh ginger|
|8||ounces peeled baby carrots|
|3/4||cup cut-up mixed dried fruit (half of 8-ounce package)|
|1/2||cup frozen peas|
|1-1/3||cups hot cooked couscous|
|Fresh chervil for garnish (optional)|
- Preheat oven to 350°F. Cut lamb into 3/4-inch cubes. Combine flour, salt and red pepper in medium bowl; toss lamb with flour mixture.
- Heat oil in 5-quart ovenproof Dutch oven over medium-high heat. Add lamb; brown, stirring frequently. Add leek, chicken broth and ginger to Dutch oven. Bring to a boil over high heat. Cover; bake in oven 45 minutes.
- Stir in carrots. Cover and bake 30 minutes or until meat and carrots are almost tender.
- Stir fruit and peas into stew. Cover and bake 10 minutes. If necessary, skim off fat with large spoon. Season with black pepper to taste. Serve stew in bowls; top with couscous. Garnish, if desired.
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