Ingredients
2 pounds boneless leg of lamb, trimmed and cut into 1-in. pieces 3/4 teaspoon kosher salt, divided 1/4 teaspoon ground red pepper, divided 1 tablespoon olive oil, divided 1 cup chopped yellow onion 1 tablespoon minced peeled fresh ginger 1 teaspoon ground roasted cumin 1/2 teaspoon ground cinnamon 1/8 teaspoon crushed saffron threads 3 garlic cloves, minced 3 cups unsalted chicken stock 4 medium carrots, peeled and cut diagonally into 1-in. pieces 1/2 cup golden raisins 18 pitted green olives, rinsed, drained, and halved 1/4 cup chopped fresh cilantro 3 tablespoons fresh lemon juice 3 cups hot cooked Israeli. How to Make It
1. Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
2. Add 1 teaspoon oil to pan. Add 1/8 teaspoon red pepper, onion, ginger, cumin, cinnamon, saffron, and garlic; sauté 2 minutes. Stir in lamb, any accumulated juices, and stock; bring mixture to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrot and 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
