Marrakesh Lamb Stew

Serving size:
 6

Ingredients

    • 1 1⁄2 lb
    • boneless lamb or beef, chopped in bite-size pieces
    • 2 T
    • olive oil
    • 1
    • large onion, chopped
    • 2 clv
    • garlic, minced
    • 5
    • medium carrots, chopped
    • 2 c
    • stewed or crushed tomatoes
    • 2
    • medium turnips, chopped (or substitute 1 rutabaga)
    • 1
    • medium potato, chopped
    • 1 c
    • water, broth or tomato juice
    • 1⁄2 t
    • salt
    • 1
    • cinnamon stick
    • 1 t
    • each ground cumin, coriander, cloves and turmeric
    • 1⁄4 t
    • crushed red chilies, or to taste
    •  
    • pinch each ground nutmeg and allspice
    • 2 c
    • cooked chickpeas
    • 1 c
    • pitted prunes, halved
    • 1⁄2 c
    • raisins
    • 2 T
    • fresh parsley, chopped
    • 4 c
    • hot cooked couscous or rice
    • 2 T
    • slivered almonds, toasted
Prep
20 minutes
Ready in
20 minutes

Description

Serve this for your next dinner party or family occasion.

Reprinted with permission from Simply In Season ©2005 by Herald Press

Instructions

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.

Notes

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.

Course: