| 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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