Categories: lamb

Ingredients

• 1 navel orange
• 2 tablespoons all-purpose flour
• 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
• 1/2 cup fat-free, lower-sodium chicken broth
• 2 cups chopped white onion
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon saffron threads, crushed
• 1/4 teaspoon ground red pepper
• 1 cup pitted dried plums
• 2 tablespoons honey
• 3 cups hot cooked couscous
• 2 tablespoons slivered almonds, toasted

Directions

1. Grate rind and squeeze juice from orange to measure 2 teaspoons and 1/4 cup, respectively. Add flour to orange juice, stirring with a whisk until smooth; stir in rind.

2. Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 7 minutes or until browned. Stir in broth, scraping pan to loosen brown bits. Stir in orange juice mixture. Stir onion and next 5 ingredients (through red pepper) into lamb mixture. Pour mixture into a 3-quart electric slow cooker. Cover and cook on LOW for 6 hours or until lamb is tender.

3. Stir dried plums and honey into lamb mixture. Cover and cook on LOW for 1 hour or until thoroughly heated. Serve lamb mixture over couscous; sprinkle with almonds.

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