Moroccan Lamb with Dried Plums and Honey

Prep Time:     20 minutes 

Cook Time:   1 1/2 hours 

Serves:                6

Ingredients

• 2 tablespoons butter or margarine 
• 1 tablespoon vegetable oil 
• 2 1/2 pounds boneless lamb shoulder, cut into 1 to 1 1/2-inch cubes 
• 1 1/2 cups sliced yellow onions 
• 1 1/4 teaspoons cinnamon 
• 3/4 teaspoon ground ginger 
• 1/8 teaspoon saffron (optional) 
• 1 1/2 cups lamb stock or water 
• 1 1/2 cups (about 9 ounces) pitted dried plums 
• 3 tablespoons honey 
• Salt and pepper 
• 6 cups hot prepared couscous 
• 3 tablespoons toasted sesame seeds 
• Watercress (optional) 
• Orange slices (optional)

preparation

In large skillet or Dutch oven, heat butter and oil over medium-high heat. Brown lamb, about 5 minutes. Remove lamb. Add onions; cook and stir 3 to 4 minutes or until soft but not browned. Add cinnamon, ginger and saffron, if desired; cook and stir 3 minutes. Add lamb stock; bring to a boil. Return lamb to pan; reduce heat to low. Cover; simmer 45 minutes. Add dried plums; simmer about 20 minutes longer or until meat is tender. Stir in honey; season to taste with salt and pepper. To serve, spoon lamb mixture over prepared couscous. Sprinkle with sesame seeds. Garnish with watercress and orange slices, if desired.