Lamb Stew With Chickpeas And Pomegranate Molasses

More from this source
Cooking Light

Comments

Add a comment

Ingredients

Cooking spray

2 cups chopped red onion

6 garlic cloves, minced

1/3 cup all-purpose flour (about 1 1/2 ounces)

2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon salt, divided

2 tablespoons pomegranate molasses

2 (14-ounce) cans less-sodium beef broth

2 cups (1/4-inch) slices carrot

1 (15-ounce) can chickpeas (garbanzo beans), drained

2 tablespoons chopped fresh mint

1/2 teaspoon freshly ground black pepper

4 cups hot cooked couscous

You might also like

Moroccan Lamb Stew
Every Day with Rachael Ray
Spicy Lamb Stew With Butternut Squash
Simply Recipes
Lamb Stew With Turkish Flavors
Epicurious
Lamb Stew With Lemons & Olives
Whole Foods Market
Lamb Stew With Parsnips, Prunes, And Chickpeas
Fine Cooking
Anatolian Purslane, Lamb And Lentil Stew
Food & Wine
Couscous With Lamb Stew
Epicurious
Red Wine And Tomato Lamb Stew
80 Breakfasts
Moroccan Spiced Lamb Stew
Cookstr
Lamb And Chickpea Stew
Food.com