Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Lamb; chopped in 1\" cubes leanest cut possible |
2 cups | Onions; chopped |
1 \N | Clove Garlic; minced |
½ cup | Water |
2 \N | Garbanzo beans;15oz drained |
2 \N | No-Salt Tomatoes;14oz cut up |
⅓ cup | Tomato Paste |
⅓ cup | Light Raisins |
¼ cup | Slivered Almonds |
½ teaspoon | Black Pepper; fresh ground |
½ teaspoon | Thyme; dried, crushed |
¼ teaspoon | Salt |
¼ teaspoon | Cinnamon; ground |
¼ teaspoon | Allspice; ground |
⅛ teaspoon | Red Pepper; Cayenne |
½ cup | Chicken Stock |
4 cups | Couscous; hot, cooked, prepared without fat |
\N \N | Cilantro leaves |
STEW
GARNISH
: Lightly spray a hot 12 inch skillet with release spray, add lamb and brown quickly on medium high heat, until the edges of the lamb cubes are a little crusty. : Drain most of grease from pan.
: Add, onions, garlic and water; bring to boiling, cook over medium heat until the onions are translucent.
: Add ¾ cup Garbanzo beans, undrained-tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and stock. Bring to boiling. Reduce heat and simmer, covered, 1½ hours or until lamb is very tender. Add remaining garbanzo beans and simmer for 10 minutes or till desired consistency. Serve over hot couscous.