Lamb and Sweet Potato-Curry Stew

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas drained canned
• 1 cup carrots sliced ()
• 10 ounce couscous 
• 1 teaspoon curry powder 
• 14.5 ounce less-sodium chicken broth fat-free canned
• 1 cup bell pepper green chopped
• 2 tablespoons ground cumin 
• 0.5 teaspoon ground turmeric 
• 2 pounds lamb stew meat lean trimmed
• 3.3 cups onion coarsely chopped
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 teaspoon salt 
• 2 cups sweet potatoes and into cubed peeled
• 4 cups tomatoes chopped

Equipment

• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil; cover, reduce heat, and simmer 35 minutes. Uncover; simmer 30 minutes.
3. Prepare couscous according to package directions, omitting salt and fat.