Title: Moroccan Style Stew
Categories: Meat Soup
Yield: 6 Servings
| STEW |
| 1 | lb | Lamb; chopped in 1" cubes leanest cut possible |
| 2 | c | Onions; chopped |
| 1 | | Clove Garlic; minced |
| 1/2 | c | Water |
| 2 | | Garbanzo beans;15oz drained |
| 2 | | No-Salt Tomatoes;14oz cut up |
| 1/3 | c | Tomato Paste |
| 1/3 | c | Light Raisins |
| 1/4 | c | Slivered Almonds |
| 1/2 | ts | Black Pepper; fresh ground |
| 1/2 | ts | Thyme; dried, crushed |
| 1/4 | ts | Salt |
| 1/4 | ts | Cinnamon; ground |
| 1/4 | ts | Allspice; ground |
| 1/8 | ts | Red Pepper; Cayenne |
| 1/2 | c | Chicken Stock |
| 4 | c | 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 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.