Fruited Lamb Stew
the Editors of Publications International, Ltd.
Fruited Lamb Stew
Yield
Makes 4 servings
Ingredients
| 1 | pound boneless lamb |
| 2 | tablespoons all-purpose flour |
| 1/2 | teaspoon salt |
| 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 |
| Black pepper | |
| 1-1/3 | cups hot cooked couscous |
| Fresh chervil for garnish (optional) |
Preparation
- 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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