Society is like a stew. If you don't stir it up every once in a while then a layer of scum floats to the top.

For me, winter is a time for things in bowls - soups, chilis, and stew. There's somethign so comforting about a warm bowl. And lamb is such a rich, flavorful, wintery type of meat. Lmab stew is a rich, hearty, stick to your ribs kind of meal. It makes me want to curl up on the couch and watch the rain. (Yeah, it may not snow in Southern California, but the rain is ridiculous!)

Lamb Stew

2 Tbsp vegetable oil
1 1/2 lb. boneless leg of lamb, cubed
salt and pepper to taste
1/2 large onion, chopped
1/2 red pepper, seeded and chopped
1/2 leek, cleaned and chopped
1 clove garlic, minced
3/4 tsp ground cinnamon
3/4 tsp ground cumin
1/2 tsp ground ginger
1/2 cup pitted kalamata olives
1/4 cup chopped, dried dates
1/2 can stewed tomatoes
1 cup beef broth
1/6 cup chopped flat-leaf parsley
box cous cous
1/4 cup sliced almonds, toasted

1) Heat 1 Tbsp oil in Dutch oven over medium high heat. Season lamb cubes with salt and pepper. Brown lamb cubes on all sides. Transfer to medium bowl with slotted spoon.
2) Add remaining oil to dutch oven and saute onion, pepper, leek, and garlic 4-5 minutes.
3) Stir in cinnamon, cumin, and ginger; continue cooking until vegetables are tender, 3-4 minutes.
4) Return lamb to Dutch oven. Stir in olives, dates, tomatoes and beef broth. Break up tomates with wooden spoon. Bring to boil, reduce heat; simmer covered 1 hour, or until lamb is tender.
5) Stir in parsley.
6) Prepare cous cous following box directions, then add toasted almonds. Serve with stew.

Serves 4.

Calories		527.4
Total Fat		22.9 g
Cholesterol		108.9 mg
Sodium		557.6 mg
Potassium		854.6 mg
Total Carbohydrate		39.3 g
	Dietary Fiber	4.8 g
Protein		41.5 g