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Middle Eastern Lamb Stew

4 garlic cloves, quartered
1 pound lean lamb, cubed
1 tablespoon lemon pepper
1/4 teaspoon salt
1 medium onion, thinly sliced
1 medium green pepper, cut into 2-inch-long thin strips
1 can (28 ounces) whole tomatoes and juice, broken up into pieces
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon sugar
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon paprika
2 cups fat-free chicken or beef stock
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 cup dry whole-wheat couscous

Spray a large skillet with a nonstick vegetable cooking spray. Put the garlic in the skillet and cook over medium-high heat just until the garlic starts to sizzle. Add the lamb and cook, stirring frequently until browned, about 2 to 3 minutes.

Put the browned lamb and all remaining stew ingredients into a slow cooker. Mix well and cook on low for 8 hours.

To make the couscous, put the stock, salt, pepper and olive oil in a saucepan and bring to a boil. Stir in the couscous, cover tightly and allow to stand for 5 minutes, or until all of the liquid is absorbed.

To serve, divide the couscous into 4 large bowls and spoon the stew over the top.

Makes 4 servings.

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