Ingredients
- 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
- 1 cilantro leaves
Preparation method
- 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.
Posted by Chef M.H. on August 19th, 2010
