Lamb Stew With Carrots, Zucchini, and Cranberries

• 1 teaspoon olive oil
• 1 12 lbs boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 12 cups finely chopped onions
• 2 tablespoons water
• 2 cups diagonally cut carrots
• 1 23 cups water
• 34 teaspoon ground cinnamon
• 34 teaspoon ground ginger
• 12 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• 1 (10 1/2 ounce) can beef consomme
• 2 tablespoons honey
• 1 12 lbs zucchini, cut into 1-inch cubes
• 1 cup fresh cranberries
• 4 12 cups hot cooked couscous

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.

olive oil, lamb, onions, water, carrots, water, ground cinnamon, ground ginger, salt, fresh coarse ground black pepper, beef consomme, honey, zucchini, fresh cranberries, couscous

Taken from www.food.com/recipe/lamb-stew-with-carrots-zucchini-and-cranberries-187245 (may not work)