| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
md |
Carrots cut in half and sliced into batons |
| 1/2 |
|
Butternut squash peeled and cubed; about |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Cayenne |
| 2 |
|
Cinnamon sticks cut to 1" lengths |
| 12 |
oz |
Chopped onion |
| 15 |
oz |
Chopped tomatoes; canned |
| 8 |
oz |
Stoned prunes; packaged |
|
|
Parsley or cilantro to garnish |
INSTRUCTIONS
This is a recipe for Tagine which is a rich stew (I think !)The original
recipe called for lamb and almonds but I have changed the lamb for carrots
and butternut squash.(If anyone wants the original receipe you only have to
ask!)
Spray large pan with light spray oil add onions and spices and cook until
onions are tender mixing occasionally. Add tomatoes and about half a can of
water. Add carrots and squash. Cover and simmer for about 1 and a half
hours. Add prunes and cook uncovered for 20/30 minutes until the prunes are
softened and the liquid is a rich sauce.Watch the liquid and adjust
thickness to you own taste.Serve over rice/couscous/bulghar wheat.Garnish
with parsley or cilantro.
Posted to fatfree digest by Maralyn <maralyn.olsen@virgin.net> on Apr 11,
1998
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