Ingredients
5tspolive oil
1¼lbsleg of lamb,boneless
coarse salt and ground pepper
1large onion
4clovesgarlic
½tsppaprika
½cupdried apricots
½cupprunes,pitted
1canwhole peeled tomatoes
½cupfresh cilantro leaves,packed
2tbspfresh lime juice
couscous,cooked, for serving
Preparation
In a 20-cup saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook for 3 to 5 minutes until browned. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, for 2 to 4 minutes until softened.
Add paprika, apricots, prunes, tomatoes, and 3 cups of water. Bring to a boil; reduce heat. Simmer, partially covered, for 25 to 30 minutes until tomatoes begin to break apart and sauce is thickened.
Return lamb and any accumulated juices to pan; cook for about 1 minute until heated through. Stir in cilantro and lime juice.
Serve lamb with couscous, if desired; garnish with more cilantro.
