Moroccan Lamb with Dried Plums and Honey

Prep Time 20 minutes    Cook Time 1 hour 30 minutes     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 (prunes)
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

Nutritional Information

Calories

730

Cholesterol

135mg

% of Calories from Fat

27%

Total Fat

22g

Sodium

287mg

Carbohydrates

86g

Protein

46g

Fiber

7g

Potassium

720mg