Moroccan-style Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
STEW
1 lbs: Lamb, chopped in 1" cubes leanest cut possible
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 tsp: Black Pepper, fresh ground
1/2 tsp: Thyme, dried, crushed
1/4 tsp: Salt,
1/4 tsp: Cinnamon, ground
1/4 tsp: Allspice, ground
1/8 tsp: Red Pepper, Cayenne
1/2 cup: Chicken Stock,
4 cup: Couscous, hot, cooked, prepared without fat
GARNISH
Cilantro leaves,
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 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.
Source from luhu.jp
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.
Source from luhu.jp