| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Moroccan |
Stews |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Stew meat |
|
|
Seasoned flour |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1 |
|
Cinnamon stick |
| 6 |
|
Cardamom pods |
| 1 |
|
Bay leaf |
| 2 |
c |
Diced onion |
| 2 |
|
Garlic cloves; crushed |
| 2 |
c |
Broth |
| 3 |
c |
Assorted dried fruit; cut in large pieces |
|
|
Salt and pepper |
INSTRUCTIONS
Pat beef dry, and then dredge in seasoned flour. Saute in small amounts
until browned on all sides. Place on paper towels to drain, and then place
in greased casserole. Heat a little oil in frying pan, briefly heat the
whole spices, and then add onions. Saute about 5 minutes, and then add the
crushed garlic. Saute until limp. Mix in the cinnamon and ginger powders,
and any left-over flour from the dredging. Cook briefly, stirring. Add to
casserole dish. Deglaze the frying pan with a little water or broth, and
pour all of that into the casserole dish. Add the broth, stir well, cover,
and bake in a preheated 350 degree oven for 1.5 hours. Add the dry fruit,
salt and pepper, cover, and continue to bake until the meat is tender.
NOTES : Delicious! Tastes like an oriental tzimmes.
Recipe by: Woman's Day 10/23/84 - Ruth's variation
Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@earthlink.net> on Oct
25, 1998, converted by MM_Buster v2.0l.
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