: 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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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 1.2mg||0 %|
|Sodium 382.9mg||13 %|
|Potassium 591.1mg||16 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 17.5g|
|Protein 4.2g||6 %|
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Calories per serving: 113
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