Marrakesh Lamb Stew
1 1/2 pounds / 750 g lamb stew-size pieces
Brown in batches in 1-2 tablespoons oil in a soup pot, set aside meat.
I large onion (chopped)
2 cloves garlic (minced)
Stir into retained oil in soup pot and saute until transluscent and tender. Return meat to pot.
5 medium carrots (chopped)
2 cups / 500mL stewed tomatoes
2 medium turnips or 1 rutabaga (chopped)
1 medium potato (chopped)
1 cup / 250 mL water, beef broth or tomato juice
1 cinnamon stick
1 teaspoon each ground cumin, coriander, cloves, turmeric
1/4 teaspoon crushed hot chiles or to taste
pinch of ground allspice and ground nutmeg
Add and bring to a boil. Cover; reduce heat. Simmer 40 minutes.
2 cups / 500mL cooked chickpeas
1/2 cup / 125 pitted prunes (halved)
1/2 cup / 125mL raisins
Stir in. Cover and cook until vegetables are tender, an additional 10 minutes.
Serve on a bed of couscous or rice. Garnish with toasted slivered almonds and fresh parsley.