Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        lean cubed boned leg of lamb
   2      tablespoons   honey
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      pepper
                        --1/2 to 3/4 teaspoon
     1/4  teaspoon      salt
     1/4  teaspoon      ground ginger
     1/4  teaspoon      saffron threads -- crushed
  10 1/2  ounces        beef consomme
   1 1/2  cups          frozen pearl onions -- thawed and drained
     1/2  cup           bite-size pitted prunes -- halved
   2      tablespoons   all-purpose flour
   2      tablespoons   water
   4 1/2  cups          hot cooked couscous
     1/4  cup           sesame seeds -- toasted

Preparation:

1. Place a nonstick skillet over medium-high heat until hot. Add lamb; saute 15 minutes or until browned; drain. Place lamb in an electric slow-cooker; stir in honey and next 6 ingredients. Cover; cook on low-heat setting for 6 hours (or high-heat setting for 3 hours). Add onions and prunes; cover. Cook an additional hour. 2. Combine flour and water in a bowl; stir with a whisk until blended. Add to cooker; cover. Cook on high-heat setting 5 minutes or until thick. Serve over couscous; sprinkle with sesame seeds.

Nutritional Information:

CAL 483 (17 % from fat); PRO 35.1 g, FAT 9.3 g (sat 2.3 g); CARB 66.4 g; FIB 3.1 g; CHOL 82 mg; IRON 5.1 mg; sodium 5.9 mg; CALCIUM 92 mg.