Lamb And Sweet Potato-Curry Stew

• 1 tablespoon peanut oil
• 2 pounds lean lamb stew meat, trimmed
• 3 1/4 cups coarsely chopped onion
• 1 cup (1/2-inch-thick) sliced carrot
• 1 cup chopped green bell pepper
• 2 tablespoons ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 4 cups chopped tomato
• 2 cups cubed, peeled sweet potato
• 1 (15 1/2-ounce) can chickpeas, drained
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) box couscous

1. Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil; cover, reduce heat, and simmer 35 minutes. Uncover; simmer 30 minutes.
2. Prepare couscous according to package directions, omitting salt and fat.

peanut oil, meat, onion, carrot, green bell pepper, ground cumin, curry powder, ground turmeric, tomato, peeled sweet potato, chickpeas, chicken broth, salt, freshly ground black pepper, couscous

Taken from www.myrecipes.com/recipe/lamb-sweet-potato-curry-stew (may not work)