------------------------------------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.