Lamb Stew With Carrots, Zucchini, and Cranberries

From Cooking Light

• Ready In: 1 hr 58 mins
• Serves: 6

Ingredients

• 1  teaspoon olive oil
• 1 1⁄2 lbs boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 1⁄2 cups  finely chopped onions
• 2  tablespoons water
• 2  cups  diagonally cut carrots
• 1 2⁄3 cups water
• 3⁄4 teaspoon ground cinnamon
• 3⁄4 teaspoon ground ginger
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1 (10 1/2ounce) can  beef consomme
• 2  tablespoons honey
• 1 1⁄2 lbs zucchini, cut into 1-inch cubes
• 1  cup fresh cranberries
• 4 1⁄2 cups  hot  cooked couscous

Directions

1. Heat oil in a large pot coated with cooking spray over med-high heat.
2. Add in lamb; cook 5 minutes or until browned, turning occasionally.
3. Remove lamb from pan; add onion and 2 tablespoons water to pan.
4. Decrease heat and simmer 3 minutes, scraping pan to loosen browned bits.
5. Return lamb to pan; add in the carrots and next 6 ingredientss; bring to a boil.
6. Cover, decrease heat, and simmer 1 hour and 10 minutes or until lamb is tender.
7. Add in honey and zucchini, cover and simmer 15 minutes, stirring occasionally.
8. Add in cranberries; cover and simmer 3 minutes or until cranberries pop.
9. Adjust seasoning to taste; serve stew over couscous.