Moroccan-Style Stew
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb
cubed |
|
| 2 | cups |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
water
|
|
| 2 | cans |
chickpeas (garbanzo beans)
|
*
|
| 2 | cans |
tomatoes
cut up |
*
|
| ⅓ | cup |
tomato paste
|
|
| ⅓ | cup |
raisins, seedless
|
|
| ¼ | cup |
almonds
slivered |
*
|
| ½ | teaspoon |
black pepper
fresh |
|
| ½ | teaspoon |
thyme
dried, crushed |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
red pepper flakes
cayenne |
|
| ½ | cup |
chicken broth
|
|
| 4 | cups |
couscous
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb
cubed |
|
| 473 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
water
|
|
| 2 | cans |
chickpeas (garbanzo beans)
|
*
|
| 2 | cans |
tomatoes
cut up |
*
|
| 79 | ml |
tomato paste
|
|
| 79 | ml |
raisins, seedless
|
|
| 59 | ml |
almonds
slivered |
*
|
| 2.5 | ml |
black pepper
fresh |
|
| 2.5 | ml |
thyme
dried, crushed |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
allspice
ground |
|
| 0.6 | ml |
red pepper flakes
cayenne |
|
| 118 | ml |
chicken broth
|
|
| 946 | ml |
couscous
hot, cooked |
|
Directions
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 ¾ 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, 1½ hours or until lamb is very tender.
Add remaining garbanzo beans and simmer for 10 minutes or until desired consistency.
Serve over hot couscous.
