Moroccan lamb

  Time to prepare the broth: 10 minutes

  Time of cooking on the fire: 30 minutes

Ingredients:

  1/2 .1 kg lamb cut into cubes (leg or shoulder)

  Salt and pepper

  Two small tablespoons cumin

  Two small tablespoons coriander

  Two small tablespoons olive oil

  10 cloves garlic furred

  1 medium-sized fruit of onions cut into large squares

  Thmrtan Islands Mtosttan size and cut into cubes

  1 teaspoon curry

  Thmrtan tomatoes, peeled and sliced

  1/4 cup tomato sauce

  3 teaspoons brown sugar

  Papers 3 and chestnut

  1 cinnamon promises

  6 cups chicken broth

  1/2 cup soup Sheep

  1/2 cup raisins

Preparation and cooking:

Season lamb with salt and pepper and spoon and a half of each of cumin and     coriander
 Chouh pieces of meat in olive oil until golden color and is gaining flying over the fire
Ichouh in the same pot of garlic and onions and the rest of the cumin, coriander, curry
Then add the tomatoes and sauce, brown sugar and cinnamon and chestnut leaves and chicken soup, lamb and leave the mixture until full boil, with the addition of salt and pepper to taste
Placed pieces of meat with the pot cover, and then placed oven temperature 150 ° C
Provides a hot lamb couscous with raisins or