Moroccan style stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb; chopped in 1\" cubes leanest cut possible |
| 2 | cups | Onions; chopped |
| 1 | Clove Garlic; minced | |
| ½ | cup | Water |
| 2 | Garbanzo beans;15oz drained | |
| 2 | 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 |
| Cilantro leaves | ||
Directions
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.