LAMB STEW

This fragrant stew is the perfect way to say hello to Autumn.

• 1 ½ lb boneless lamb or beef* (chopped into bites)
Brown in batches in a little oil in soup pot. Set aside.
• 1 large onion, chopped*
• 2 cloves garlic, minced*
Stir in drippings: sauté until translucent and tender. Return meat to pot.
• 5 medium carrots, chopped*
• 2 cups stewed tomatoes
• 2 medium turnips, chopped *
• 1 medium potato*
• 1 cup water, beef broth or tomato juice
• 1 cinnamon stick
• 1 tsp EACH ground cumin, coriander, cloves, turmeric
• ¼ tsp crushed hot chilies or more to taste
• pinch of ground allspice and ground nutmeg
Add and bring to boil. Cover; reduce heat. Simmer 40 minutes.
• 2 cups cooked chickpeas
• ½ cup pitted prunes, halved
• ½ cup raisins
Stir in. Cover and cook until vegetables are tender, and additional 10 minutes.
• 2 Tbsp fresh parsley*
Stir in. Serve on a bed of couscous or rice. Garnish with toasted almonds.