Lamb Stew With Carrots, Zucchini, And Cranberries

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

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes or until browned, turning occasionally. Remove lamb from pan. Add onion and 2 tablespoons water to pan. Reduce heat; simmer 3 minutes, scraping pan to loosen browned bits.
2. Return lamb to pan. Add carrot and next 6 ingredients (carrot through consomme); bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until lamb is tender.
3. Add the honey and zucchini; cover and simmer 15 minutes, stirring occasionally. Add cranberries. Cover and simmer 3 minutes or until cranberries pop. Serve stew over couscous.

olive oil, cooking spray, lamb, onion, water, carrot, water, ground cinnamon, ground ginger, salt, ground black pepper, beef consomme, honey, zucchini, fresh cranberries, couscous

Taken from www.myrecipes.com/recipe/lamb-stew-with-carrots-zucchini-cranberries (may not work)