Lamb Stew with Carrots, Zucchini, and Cranberries

Name: Lamb Stew with Carrots, Zucchini, and Cranberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 298 grams beef consomme; 473 milliliters (1/4-inch) diagonally cut carrot; 1 liters hot cooked couscous; 237 milliliters fresh cranberries; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons coarsely ground black pepper; 2 Tbsps honey; 680 grams boneless leg of lamb, trimmed and cut into 1-inch pieces; 1 teaspoon olive oil; 355 milliliters finely chopped onion; 1 teaspoons salt; 394 milliliters water; 2 Tbsps water; 680 grams zucchini, cut into 1-inch cubes (about 4 cups)

Lamb Stew with Carrots, Zucchini, and Cranberries might be just the main course you are searching for. One serving contains 316 calories, 22g of protein, and 5g of fat. This recipe serves 6. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Christmas. A mixture of water, diagonally cut carrot, couscous, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cranberries you could follow this main course with the Bread Pudding with Dried Cranberries as a dessert.

Instructions

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Dutch Oven

Add lamb; cook 5 minutes or until browned, turning occasionally.

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Lamb

Remove lamb from pan.

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Lamb

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Frying Pan

Add onion and 2 tablespoons water to pan. Reduce heat; simmer 3 minutes, scraping pan to loosen browned bits.

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Onion

Water

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Frying Pan

Return lamb to pan.

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Lamb

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Frying Pan

Add carrot and next 6 ingredients (carrot through consomm); bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until lamb is tender.

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Carrot