One of my favorite recipes from Simply in Season, this recipe is an excellent example of a stew. Don’t let the long list of spices turn you off – it goes together rather quickly.
- 1 1/2 lb lamb or beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 medium carrots, chopped
- 2 cups stewed tomatoes
- 2 medium turnips
- 1 medium potato
- 1 cup water
- 1/2 tsp salt
- 1 cinnamon stick
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp cloves
- 1 tsp turmeric
- 1/4 tsp crushed red pepper flakes
- 1 pinch allspice
- 1 pinch ground nutmeg
- 2 cups chickpeas
- 1/2 cup pitted prunes (halved)
- 1/2 cup raisins
- 2 Tbs fresh parsley, chopped
- Chop meat into bite-size pieces and brown in the bottom of a large soup pot.
- Remove meat and saute' the onion and garlic in the drippings in the pot. Return meat to pot.
- Add carrots through the spices and bring to a boil; cover; reduce heat and simmer for 40 minutes.
- Stir in chickpeas, prunes, and raisins and cover and cook for another 10 minutes or until vegetables are tender.
- Serve over rice or couscous and garnish with parsley.
The Verdict: If you prefer bland food, this is probably not for you. But for those of us who love lots of flavor, wow! Don’t let the long list of ingredients and spices scare you – once you do the prep work it goes together quickly.
Serving size: 1/6 of a recipe (18 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (25%) 122.3
% Daily Value
Total Fat 13.72g 21%
Saturated Fat 5.09g 25%
Cholesterol 68.04mg 23%
Sodium 749.3mg 31%
Potassium 1353.05mg 39%
Total Carbohydrates 60.1g 20%
Fiber 10.7g 43%
Protein 32.29g 65%
This post shared at Simple Lives Thursday, Monday Mania
I want your leftovers. Everything you’ve been making sounds SO good lately!!!
.-= cindy50.blogspot.com/´s last blog ..GOT MILK??? =-.
wow you do such a great job of coming up with wonderful recipes
The Local Cook
Actually, most of them are from Simply in Season. I do hope to get to the point where I can develop my own recipes though 🙂
I used to know a lot of Moroccans and the above recipe is very authentic. Moroccans are extremely skilled at making tagine stews with whatever they have to hand, I’ve had the above made with just garden peas and chicken but the same seasonings. You can also substitute dried apricots or dates for the prunes in this recipe; you can get these beautiful sulphite-free dried apricots from health food stores; because of the lack of preservatives they turn dark brown and have a much richer, caramel flavour…
This looks really delicious!