| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Lean lamb meat -or- |
| 500 |
g |
Lamb -and- |
| 250 |
g |
Beef -and- |
| 1/2 |
|
Chicken |
| 2 |
|
Onions (minced ) |
| 60 |
g |
Chick peas (soaked over night) |
| 2 |
|
White turnips (in quarters) |
| 2 |
lg |
Carrots, sliced |
| 2 |
ts |
Olive oil |
|
|
Salt |
|
|
Black pepper |
| 1/4 |
ts |
Ground ginger (to taste) |
| 1/4 |
ts |
Saffron (to taste) |
| 500 |
g |
Couscous (or more) |
| 60 |
g |
Raisins (up to 120) |
| 3 |
|
Zucchini, sliced -or- |
| 1/4 |
|
Pumpkin, diced |
| 120 |
g |
Thick beans |
| 2 |
|
Tomatoes |
| 2 |
tb |
Minced parsley |
|
|
Cayenne or chili pepper |
| 1 |
ts |
Paprika |
| 2 |
tb |
Butter |
INSTRUCTIONS
Put meat, onions, chick peas, turnips and carrots in a pan, cover with
water. Add oil and pepper. Season with ginger and saffron to taste. Boil
for about 1 hour. Add salt when chick peas are soft.
Make couscous (follow instructions on the package).
Add raisins, beans zucchini, tomatoes and parsley to the stew and boil for
another 1/2 hour.
Take out one cup of the sauce and stir in cayenne/chili pepper and paprika
powder. Return to Stew.
Posted to rec.food.recipes by ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus
Braeuhaeuser) on Aug 24, 93.
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