---------- Recipe via Meal-Master (tm) v8.02
  Categories: Lamb, Stews
       Yield: 6 servings
       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.