Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried chickpeas 1 ts Cumin
3 1/2 c Water 1 ts Cinnamon
1/2 c Raisins 1/4 ts Cloves
1/2 c Dry sherry 1/2 ts Pepper
3 lb Boneless lamb in 1" cubes 1/4 ts Cayenne
1 c Orange juice 1/2 c Blanched almonds, sliced
4 Garlic cloves, minced 1/2 c Dry red wine
1/2 c Olive oil 18 oz Can tomatoes, chopped
1 md Onion, chopped juice
1 Carrot, chopped 1 lb Couscous, millet or kasha
2 Zucchini, coarsely diced 2 tb Olive oil
1 ts Coriander

Soak overnight: -the chickpeas in water -the raisins in the sherry
~the lamb in orange juice with garlic

Simmer the chickpeas until tender, about 1 hr.

In a heavy kettle heat oil and brown lamb. Add vegetables and cook
about 5 minutes. Add spices, almonds, wine, tomatoes and drained
chickpeas and simmer about 1/2 hr. Add raisins and sherry.

Serve over couscous, millet or kasha [buckwheat groats].
Submitted By JIM WELLER On 02-21-95

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