Moroccan-style stew

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
\N \N Cilantro leaves
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



: 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.

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