| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Moroccan | Lamb, Stews | 6 | Servings |
INGREDIENTS
| 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 | t | Black Pepper, fresh ground |
| 1/2 | t | Thyme, dried crushed |
| 1/4 | t | Salt |
| 1/4 | t | Cinnamon, ground |
| 1/4 | t | Allspice, ground |
| 1/8 | t | Red Pepper, Cayenne |
| 1/2 | c | Chicken Stock |
| 4 | c | Couscous, hot cooked |
| prepared without fat | ||
| Cilantro leaves | ||
| 1 1/2 | urs or until lamb is very tender. Add remaining ga, urs or until lamb is very tender. Add remaining garbanzo |
INSTRUCTIONS
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, 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
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