Air Date: 6/18/2007
4 to 6 servings
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2 to 2-1/2 pounds lamb stew meat or boneless leg of lamb, cut into 1-inch chunks
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (14-1/2-ounce) can ready-to-serve beef broth
1 (16-ounce) package frozen mixed vegetables
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1 (10-ounce) package couscous (see Note)
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Coat a soup pot with nonstick cooking spray then brown the lamb, onion, and garlic for 8 to 10 minutes over medium-high heat, or until no pink remains in the lamb.
Add the crushed tomatoes, broth, mixed vegetables, cinnamon, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 55 to 60 minutes, or until the lamb is fork-tender.
Stir in the couscous and simmer for 4 to 5 minutes, or until the couscous is tender.
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NOTE: Couscous is a Moroccan pasta that can usually be found in the pasta and rice section of your supermarket.
