Lamb Stew with Cranberry and Mint

This recipe originally came from an old Cooking Light magazine but I tweaked it here and there for myself. It's a good cold weather stew and serving it next to the couscous makes it even heartier and more delicious.

I'm particularly fond of the kalamata olives--they're an acquired taste but once you've acquired it you'll love them forever.

2 tablespoons olive oil
2 cups chopped onion
2 tablespoons minced garlic (generous tablespoons)
1/3 cup all-purpose flour
2 pounds of trimmed and cubed lamb
1 tablespoon olive oil
1 teaspoon salt, divided
3 tablespoons cranberry juice concentrate
2 14-ounce cans beef broth
2 cups cubed carrots
1 1/2 cups pitted kalamata olives
1 15-ounce can drained chickpeas
2 tablespoons finely chopped fresh mint
1/2 teaspoon freshly ground black pepper
6 cups hot cooked couscous

Saute the onions in the 2 tablespoons of olive oil in a large pot oven over medium-high heat until tender and golden brown. Add the garlic and sauté 1 minute. Spoon the onion mixture into a large bowl.

Place the flour in a shallow bowl or pie plate. Roll the lamb cubes in the flour, shaking off the excess. Heat oil in pan over medium-high heat. Add half of the lamb cubes and sprinkle with 1/4 teaspoon of salt. Cook 6 minutes, browning on all sides. Add the browned lamb to the onion mixture. Repeat the process with the remaining lamb mixture and 1/4 teaspoon of salt.

Add the cranberry concentrate and broth to pan, scraping pan to deglaze and loosen browned bits of meat; bring to a boil. Stir in lamb mixture, carrots, olives and chickpeas. Cover, reduce heat to low, and simmer 1 1/2 hours or until lamb is very tender. Stir in the last 1/2 teaspoon of salt, the mint and the pepper and serve in a bowl next to a large scoop of couscous.

Here are a couple other recipes for lamb that I've posted and liked:

* Lime and Coconut Lamb
* Rosemary and Honey Glazed Leg of Lamb
* Sundried Tomato Stuffed Shells with Sausage and Lamb

Technorati tags: lamb, chickpeas, stews, soups