YIELD Makes 4 servings
INGREDIENTS
1 pound boneless lamb 2 tablespoons all-purpose flour 1/2 teaspoon salt Dash ground red pepper 2 tablespoons vegetable oil 1 small leek, sliced 3 cups chicken broth 1/2 teaspoon grated fresh ginger 8 ounces peeled baby carrots 3/4 cup cut-up mixed dried fruit (half of 8-ounce package) 1/2 cup frozen peas Black pepper 1‑1/3 cups hot cooked couscous Fresh chervil for garnish (optional)PREPARATION:
- Preheat oven to 350°F. Cut lamb into 3/4-inch cubes. Combine flour, salt and red pepper in medium bowl; toss lamb with flour mixture.
- Heat oil in 5-quart ovenproof Dutch oven over medium-high heat. Add lamb; brown, stirring frequently. Add leek, chicken broth and ginger to Dutch oven. Bring to a boil over high heat. Cover; bake in oven 45 minutes.
- Stir in carrots. Cover and bake 30 minutes or until meat and carrots are almost tender.
- Stir fruit and peas into stew. Cover and bake 10 minutes. If necessary, skim off fat with large spoon. Season with black pepper to taste. Serve stew in bowls; top with couscous. Garnish, if desired.