Layer onions, lamb, sweet potatoes, cinnamon sticks, apricots and prunes in a 41/2-qt or larger slow-cooker. Top with garlic, ginger, salt and pepper; add broth.
Cover and cook on low 7 to 9 hours until lamb and potatoes are tender.
Remove solids with a slotted spoon to a serving bowl. Pour liquid into a bowl, skim off fat and add juices to stew.
Prepare couscous as package directs. Serve with the stew, and sprinkle stew with the almonds.
Calories 742 Fat 16g Saturated fat 5g Cholesterol 112mg
Sodium 471mg Carbohydrate 104g Fiber 10g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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