-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

-GARNISH –
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.