| 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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