Prep time: 30 Minutes
Cook time: 2 Hours 15 Minutes
2 teaspoons ras-el-hanout
2 teaspoons salt (or less if using beef broth)
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water or beef stock
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
1 (3-inch) cinnamon sticks
2 Tb unsalted butter, cut into pieces
2 ½ cups Feel ‘N Healthy Mix®
2 tablespoons honey
1 teaspoon ground cinnamon
1. Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water or beef broth, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
2. Stir in Feel ‘N Healthy Mix®, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
3. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more. Serve over couscous.