Moroccan-Style Stew

• 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

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

onions, garlic, water, chickpeas, tomatoes, tomato paste, raisins, almonds slivered, black pepper, thyme, salt, cinnamon, allspice ground, red pepper, chicken broth, couscous hot

Taken from recipeland.com/recipe/v/moroccan-style-stew-44614 (may not work)