Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions |
| 1 pounds | Diced lamb |
| 2 tablespoons | Olive oil |
| ¾ pint | Beef/chicken stock |
| 1 teaspoon | Ground cinnamon |
| 1 pounds | Turnips |
| 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.