Ingredients
1
pound boneless lamb shoulder
1 1/2
cups chicken broth
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
1
tablespoon all-purpose flour
1
cup dry red wine or chicken broth
1
cup dried apricots
1/4
cup pitted dried plums
1/4
cup raisins
1
teaspoon paprika
1
can (14.5 oz) whole peeled tomatoes, undrained
1/3
cup chopped fresh parsley
3
cups hot cooked couscous
Preparation
Trim fat from lamb; cut into cubes. Spray Dutch oven with nonstick cooking spray; heat over medium-high heat. Cook lamb in Dutch oven, stirring frequently, until brown. Remove lamb from Dutch oven.
Add 1/2 cup of the broth to Dutch oven; heat to boiling. Stir in onion and garlic. Cook 3 minutes, stirring frequently. Stir in flour. Cook 1 minute, stirring constantly.
Stir in the lamb, remaining 1 cup broth, the wine, apricots, prunes, raisins, paprika and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in parsley. Serve over couscous.
