1. Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated. 2. Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed. 3. Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour. 4. Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice). ---------------------------------------------------------------------------
Nutrition
Ingredients
