: 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.
