Lamb Stew With Couscous - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 lbs boneless lamb, cut into 2 inch pieces
1 large onion, coursely chopped
2 cloves garlic, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 cup chopped canned tomato
salt & freshly ground black pepper, to taste
2 cups chicken stock
1/2 cup raisins, soaked in
1/2 cup boiling water, for 20 minutes
1 (15 ounce) can chickpeas, drained and rinsed
butter (for the couscous)
1 (10 ounce) box quick cooking couscous, prepared according to package directions
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Preparation

In a large flameproof casserole, heat 1 tablespoon (eyeball) of the oil.
Add the lamb in batches and toss over high heat to brown it on all sides.
Remove the lamb from the pan as it is browned.
Wipe out the pan.
Heat the remaining 1 tablespoon (eyeball) of oil.
Add the onion and cook over medium heat for 10 minutes, stirring often.
Add the garlic and cook for 1 minute.
Stir in the cinnamon, cumin, allspice, cayenne pepper and nutmeg.
Cook for 30 seconds, stirring.
Add the tomatoes and cook for 2 minutes.
Add plenty of salt and pepper, to taste.
Add the stock and return the meat to the pan.
Bring to a boil, lower the heat, and cover the pan.
Simmer the lamb for 1 hour.
Stir in the raisins and their soaking liquid.
Stir in the chickpeas.
Cover the pan and cook for 30 minutes, or until the lamb is very tender.
Add the parsley and cilantro to the lamb and taste for seasonings.
Serve at once, ladled over the couscous.