Yield: 4 servings
|1 pounds||Diced lamb|
|2 tablespoons||Olive oil|
|¾ pint||Beef/chicken stock|
|1 teaspoon||Ground cinnamon|
|8 \N||Pitted prunes|
|1 \N||Stick celery|
|1 tablespoon||Tomato puree|
|½ teaspoon||O ground ginger|
|¼ teaspoon||Cayenne pepper|
|1 tablespoon||Chopped parsley|
|¼ teaspoon||Turmeric salt and pepper|
Peel and chop onion. Peel and dice turnips. Chop celery. Heat olive oil in a casserole dish.
Fry lamb until browned. Add in onion and celery. Fry gently for 5 minutes.
Mix in cinnamon, ginger, cayenne and turmeric. Mix in tomato puree.
Add in stock, salt and pepper. Bring to the boil.
Reduce heat, cover and simmer for ½ hour. Add in diced turnip and prunes.
Simmer for a further ½ hour. Mix in parsley and serve.
Serve this aromatic Moroccan stew with steamed cousous or boiled rice for a taste of the Middle East.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.