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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 cup each)
Moroccan Lamb Stew
Cinnamon and cloves combine to season sautéed lamb in this deliciously tender stew.  Yes, it's an unusual combination...but believe us - it's really good!
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Serves: 8 servings (about 1 cup each)
Prep Time: 15 minutes
Cook Time: 95 minutes
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2 pounds lamb for stew, cut into 1-inch pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
Swanson® Chicken Stock or 4 cups Swanson® Chicken Broth
1/2 of a 16-ounce package dried lentils (about 1 cup)
2 medium potato, peeled and cut into cubes (about 2 cups)
2 cups couscous, prepared according to package directions (about 5 cups)
Chopped fresh cilantro leaves




Season the lamb with the cinnamon, cloves and black pepper.
Heat the oil in an 6-quart saucepot over medium-high heat. Add the lamb in batches and cook until well browned, stirring often.  Remove the lamb from the saucepot.
Reduce the heat to medium. Add the onion to the saucepot and cook until tender-crisp, stirring occasionally. Return the lamb to the saucepot. Stir in the broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 hour.
Stir in the lentils and potatoes. Cook for 20 minutes or until the lamb is cooked through and the lentils and potatoes are tender. Serve the lamb mixture over the couscous, if desired, and sprinkle with the cilantro.


Notes:
Nutritional Values per Serving using Swanson Chicken Stock: Calories 341, Total Fat 10g, Saturated Fat 3g, Cholesterol 81mg, Sodium 328mg, Total Carbohydrate 26g, Dietary Fiber 9g, Protein 34g, Vitamin A 0%DV, Vitamin C 11%DV, Calcium 4%DV, Iron 24%DV

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