Recipe - Moroccan-Style Stew

STEW
1 pound Lamb; chopped in 1" cubes
leanest cut possible
2 cup Onions; chopped
1 Clove Garlic; minced
One half cup Water
2 Garbanzo beans;15oz drained
2 NoSalt Tomatoes;14oz cut up
1/3 cup Tomato Paste
1/3 cup Light Raisins
One fourth cup Slivered Almonds
One half teaspoon Black Pepper; fresh ground
One half teaspoon Thyme; dried, crushed
One fourth teaspoon Salt
One fourth teaspoon Cinnamon; ground
One fourth teaspoon Allspice; ground
1/8 teaspoon Red Pepper; Cayenne
One half cup Chicken Stock
4 cup Couscous; hot, cooked,
prepared without fat

GARNISH
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 Three fourths cup Garbanzo beans, undrainedtomatoes, tomato paste,
raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper
and stock. Bring to boiling. Reduce heat and simmer, covered, 1 One half hours
or until lamb is very tender. Add remaining garbanzo beans and simmer for
10 minutes or till desired consistency. Serve over hot couscous.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini