• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Moroccan-Style Stew

  • Recipe Submitted by on

Category: Stews, Lamb/Sheep

 Ingredients List

  • ------------------------------------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


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.

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