Ingredients
- 14 up (cut)
- 2 no-salt tomatoes
- 2 garbanzo beans
- 1 leanest possible (cubes cut)
- 1 clove garlic
- 4 c couscous
- 1 lb lamb
- 2 c onions
- 1/2 c water
- 3/8 c tomato paste
- 1/2 c chicken stock
- 3/8 c raisins (light)
- 1/4 c slivered almonds
- 1/2 ts black pepper
- 1/2 ts thyme
- 1/4 ts salt
- 1/4 ts cinnamon
- 1/4 ts allspice
- 1/8 ts pepper (red)
-prepared without fat ----------------------------------GARNISH---------------------------------Cilantro leaves : 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.