Fruited Lamb Stew

Makes 4 servings

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)

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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Fruited Lamb Stew