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.

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