Try this Moroccan-Style Stew recipe, or contribute your own. "Stews" and "Lamb" are two of the tags cooks chose for Moroccan-Style Stew.
Yield: 6 Servings Ready in 1 hours
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|2 Garbanzo beans;15oz drained|
|1/2 tsThyme; dried, crushed|
|2 No-Salt Tomatoes;14oz cut up|
|1/2 tsBlack Pepper; fresh ground|
|1/4 tsCinnamon; ground|
|1 lbLamb; chopped in 1" cubes|
|1/3 cLight Raisins|
|2 cOnions; chopped|
|1 Garlic; minced|
|4 cCouscous; hot, cooked,|
|1/3 cTomato paste|
|1/4 cSlivered Almonds|
|1/8 tsRed Pepper; Cayenne|
|1/4 tsAllspice; ground|
|1/2 cChicken Stock|
Moroccan-Style Stew Preparation
: 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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