Lamb and Sweet Potato-Curry Stew

Ingredients

1 tablespoon peanut oil

2 pounds lean lamb stew meat, trimmed

3 1/4 cups coarsely chopped onion

1 cup (1/2-inch-thick) sliced carrot

1 cup chopped green bell pepper

2 tablespoons ground cumin

1 teaspoon curry powder

1/2 teaspoon ground turmeric

4 cups chopped tomato

2 cups cubed, peeled sweet potato

1 (15 1/2-ounce) can chickpeas, drained

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (10-ounce) box couscous

Directions

Heat oil in a Dutch oven over medium-high heat. 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.

Prepare couscous according to package directions, omitting salt and fat.

Creamy Sweet Potato Dip

Ingredients

1/2 whole wheat pita, split and cut into 8 pieces

1/3 cup roasted mashed sweet potato

1 tablespoons plain Greek-style low-fat yogurt

1/4 teaspoon honey

1/8 teaspoon dried chipotle chile powder

1/8 teaspoon salt

Directions

1. Preheat oven to 350°. Arrange pita pieces on a baking sheet; bake at 350º for 10 minutes until crisp.

2. While pita bakes, combine sweet potato, yogurt, honey, chile powder, and salt in a small bowl; stir with a fork until smooth. Serve with warm pita chips.