---------- Recipe via Meal-Master (tm) v8.02

     Title: MOROCCAN-STYLE STEW
Categories: Lamb, Stews
     Yield: 6 servings

------------------------------------STEW------------------------------------
     1 lb Lamb; chopped in 1" cubes
          -leanest cut possible
     2 c  Onions; chopped
     1    Clove Garlic; minced
   1/2 c  Water
     2    Garbanzo beans;15oz drained
     2    No-Salt Tomatoes;14oz cut up
   1/3 c  Tomato Paste
   1/3 c  Light Raisins
   1/4 c  Slivered Almonds
   1/2 ts Black Pepper; fresh ground
   1/2 ts Thyme; dried, crushed
   1/4 ts Salt
   1/4 ts Cinnamon; ground
   1/4 ts Allspice; ground
   1/8 ts Red Pepper; Cayenne
   1/2 c  Chicken Stock
     4 c  Couscous; hot, cooked,
          -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.

-----