Cook Without Book

Yield:  serves 8 (serving size: 1 1/4 cups stew and 1/2 cup couscous)                   Ingredients 1 tablespoon   peanut oil 2 pounds   lean lamb stew meat, trimmed 3 1/4 cups   coarsely chopped onion 1 cup   (1/2-inch-thick) sliced carrot 1 cup   chopped green bell pepper 2 tablespoons   ground cumin 1 teaspoon   curry powder 1/2 teaspoon   ground turmeric 4 cups   chopped tomato 2 cups   cubed, peeled sweet potato 1  (15 1/2-ounce) can chickpeas, drained 1  (14 1/2-ounce) can fat-free, less-sodium chicken broth 1 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1  (10-ounce) box couscous Preparation Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredien...

Irish Stew with Fresh Bay Leaves Serves 4 3 pounds leg of lamb, trimmed of fat and cut into 1 1/2 inch cubes 2 tablespoons unsalted butter 1 tablespoon vegetable oil Salt to taste 1 sprig rosemary 3 -4 fresh bayleaves 2 sprigs fresh thyme Freshly ground black pepper 1 14-ounce can reduced-sodium chicken broth 2 cups water 2 cloves garlic, finely chopped 3 medium Idaho potatoes, peeled and cut into 1 1/2 inch pieces 3 medium carrots, peeled and cut into 1/2-inch thick slices 1/4 cup packed parsley leaves, chopped Combine lamb, butter, vegetable oil, salt, rosemary, thyme, pepper, chicken broth, water, garlic, potatoes, carrots, in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours . Stir in parsley before serving.