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Moroccan Lamb Stew

Moroccan Lamb Stew

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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!

serves 8 people


cost per recipe: $16.41

The price is determined by the national average.

  • 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)

  • 4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    cup  (about 1/2 of a 16-ounce package) dried lentils

  • 2

     medium potato, peeled and cut into cubes (about 2 cups)

  • 2

    cups couscous, prepared according to package directions (about 5 cups)

  • 1

    tablespoon  chopped fresh cilantro leaves

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How to Make It

Step 1

Season the lamb with the cinnamon, cloves and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

Swanson® Chicken Broth

Swanson® Chicken Broth


Ratings & Reviews

  • 1024rad

    August 30, 2008

    Moroccan Lamb Stew

    Not very good. The lentils didn't cook in the time given, and the potatoes were mushy by the time the lentils were dont.

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