Moroccan-Style Stew

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,

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.