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Marrakesh Lamb Stew

Prep time
20 mins
Reprinted with permission from Simply In Season ©2005 by Herald Press


Serve this for your next dinner party or family occasion.


1 1⁄2 lbboneless lamb or beef, chopped in bite-size pieces
2 Tolive oil
1 large onion, chopped
2 clvgarlic, minced
5 medium carrots, chopped
2 cstewed or crushed tomatoes
2 medium turnips, chopped (or substitute 1 rutabaga)
1 medium potato, chopped
1 cwater, broth or tomato juice
1⁄2 tsalt
1 cinnamon stick
1 teach ground cumin, coriander, cloves and turmeric
1⁄4 tcrushed red chilies, or to taste
  pinch each ground nutmeg and allspice
2 ccooked chickpeas
1 cpitted prunes, halved
1⁄2 craisins
2 Tfresh parsley, chopped
4 chot cooked couscous or rice
2 Tslivered almonds, toasted


Heat oil in large soup pot, brown meat in batches and set aside. Stir onion and garlic into meat drippings and sauté until translucent and tender. Return meat to pot. Add carrots, tomatoes, turnips or rutabaga, potato, water, broth or juice, salt and spices and bring to a boil. Cover, reduce heat and simmer 40 minutes. Stir in chickpeas, prunes and raisins, cover and cook about 10 minutes more, or until vegetables are tender. Stir in parsley. Serve on a bed of couscous or rice, garnished with almonds.


To carry on the theme, serve with olives and warm pita bread--and for dipping, add some good olive oil, baba ganoush and/or hummus.