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Ingredients

• 1 tablespoon(s) vegetable oil
• 4 pound(s) well-trimmed boneless lamb leg, cut into 1-inch chunks*
• Salt and pepper
• 1 can(s) (14- to 14 1/2-ounce) chicken broth
• 1 medium onion, chopped
• 2 clove(s) garlic , thinly sliced
• 1 pound(s) sweet potatoes, peeled and cut into 1-inch chunks
• 1 pound(s) parsnips, peeled and cut into 1-inch chunks
• .5 cup(s) dried apricots, each cut in half
• Fresh cilantro leaves, for garnish
• 2 teaspoon(s) ground coriander
• 2 teaspoon(s) ground cumin
• .25 teaspoon(s) ground cinnamon
• 2 cup(s) couscous
• .75 cup(s) pitted green olives, coarsely chopped

Description

1   Tablespoon(s) Vegetable Oil 4   Pound(s) Well-trimmed Boneless Lamb Leg, Cut Into 1-inch Chunks*

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