Lamb Stew with Carrots, Zucchini, and Cranberries

For 6 Servings:

1 teaspoon olive oil
Cooking spray
1-1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1-1/2 cups finely chopped onion
2 tablespoons water
2 cups (1/4-inch) diagonally cut carrot
1-2/3 cups water
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (10-1/2-ounce) can beef consomme
2 tablespoons honey
1-1/2 pounds zucchini, cut into 1-inch cubes (about 4 cups)
1 cup fresh cranberries
4-1/2 cups hot cooked couscous

Cranberries certainly don't grow in North Africa, but this tagine-style
stew reflects the Moroccan custom of combining fruit with lamb. Heat oil
in a large Dutch oven coated with cooking spray over medium-high heat. Add
lamb; cook 5 minutes or until browned, turning occasionally. Remove lamb
from pan. Add onion and 2 tablespoons water to pan. Reduce heat; simmer 3
minutes, scraping pan to loosen browned bits. Return lamb to pan. Add
carrot and next 6 ingredients (carrot through consomme); bring to a boil.
Cover, reduce heat, and simmer 1 hour and 10 minutes or until lamb is
tender. Add the honey and zucchini; cover and simmer 15 minutes, stirring
occasionally. Add cranberries. Cover and simmer 3 minutes or until
cranberries pop. Serve stew over couscous. Yield: 6 servings (serving
size: 1 cup lamb stew and 3/4 cup couscous).

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