Moroccan-Style Stew

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.