Moroccan-style Stewlamb, stews ----STEW---- 1 lb lamb; chopped in 1 cubes leanes 2 cup onions; chopped 1 clove garlic; minced 1/2 cup water 2 garbanzo beans; 15oz drained 2 no-salt tomatoes; 14oz cut up 1/3 cup tomato paste 1/3 cup light raisins 1/4 cup slivered almonds 1/2 teaspoon black pepper; fresh ground 1/2 teaspoon thyme; dried, crushed 1/4 teaspoon salt 1/4 teaspoon cinnamon; ground 1/4 teaspoon allspice; ground 1/8 teaspoon red pepper; cayenne 1/2 cup chicken stock 4 cup couscous; hot, cooked, prepared wit ----GARNISH---- 1 cilantro leaves : 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 3/4 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, 1 1/2 hours or until lamb is very tender. Add remaining garbanzo beans and simmer for 10 minutes or till desired consistency. Serve over hot couscous. |
