Moroccan-Style Stew

17 ingredients
8 steps

Ingredients

  • 1 pound lamb cubed
  • 2 cups onions chopped
  • 1 clove garlic minced
  • 1/2 cup water
  • 2 cans chickpeas (garbanzo beans)
  • 2 cans tomatoes cut up
  • 13 cup tomato paste
  • 13 cup raisins, seedless
  • 1/4 cup almonds slivered
  • 1/2 teaspoon black pepper fresh
  • 1/2 teaspoon thyme dried, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice ground
  • 18 teaspoon red pepper flakes cayenne
  • 1/2 cup chicken broth
  • 4 cups couscous hot, cooked

Directions

  1. 1
    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.
  2. 2
    Drain most of grease from pan.
  3. 3
    Add, onions, garlic and water; bring to boiling, cook over medium heat until the onions are translucent.
  4. 4
    Add 3/4 cup Garbanzo beans, undrained-tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and stock.
  5. 5
    Bring to boiling.
  6. 6
    Reduce heat and simmer, covered, 1 1/2 hours or until lamb is very tender.
  7. 7
    Add remaining garbanzo beans and simmer for 10 minutes or until desired consistency.
  8. 8
    Serve over hot couscous.

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