Ingredients
- 14 up (cut)
- 2 no-salt tomatoes
- 2 garbanzo beans
- 1 leanest possible (cubes cut)
- 1 clove garlic
- 650 gr couscous
- 260 gr lamb
- 240 gr onions
- 120 ml water
- 90 gr tomato paste
- 120 ml chicken stock
- 55 gr raisins (light)
- 32 gr slivered almonds
- 1 gr black pepper
- 1 gr thyme
- 1 gr salt
- 1 gr cinnamon
- 1 gr allspice
- 1 gr pepper (red)
-prepared without fat ----------------------------------GARNISH---------------------------------Cilantro leaves : Lightly spray a hot 30 cm 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 0.75 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, 1.5 hours or until lamb is very tender. Add remaining garbanzo beans and simmer for 10 minutes or till desired consistency. Serve over hot couscous.
