Name: Lamb Turnip Prune Tagine
Ingredients: 2 Onions; 1 lb Diced lamb; 2 tb Olive oil; 3/4 pt Beef/chicken stock; 1 ts Ground cinnamon; 1 lb Turnips; 8 Pitted prunes; 1 Stick celery; 1 tb Tomato puree; 1/2 ts O ground ginger; 1/4 ts Cayenne pepper; 1 tb Chopped parsley; 1/4 ts Turmeric salt and pepper

Grace burst forth spontaneously from the bosom of eternal love and rested not until it had removed every impediment and found its way to the sinner's side, swelling round him in full flow. Grace does away the distance between the sinner and God, which sin had created. Grace meets the sinner on the spot where he stands; grace approaches him just as he is. Grace does not wait till there is something to attract it nor till a good reason is found in the sinner for its flowing to him... It was free, sovereign grace when it first thought of the sinner; it was free grace when it found and laid hold of him; and it is free grace when it hands him up into glory.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Ch4, Teletext	4	servings

INGREDIENTS

2		Onions
1	lb	Diced lamb
2	tb	Olive oil
3/4	pt	Beef/chicken stock
1	ts	Ground cinnamon
1	lb	Turnips
8		Pitted prunes
1		Stick celery
1	tb	Tomato puree
1/2	ts	O ground ginger
1/4	ts	Cayenne pepper
1	tb	Chopped parsley
1/4	ts	Turmeric salt and pepper

INSTRUCTIONS

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 1/2 hour. Add in diced turnip and prunes.
Simmer for a further 1/2 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.

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