| 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 |
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 |
|
|
Cilantro leaves |
INSTRUCTIONS
STEW
GARNISH
: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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