Moroccan Stew
From bluegrasscox 15 years ago
- 80 minutes to make
- Serves 6
As this stew bakes, the exotic aromas of a North African spice market will fill your kitchen!
Ingredients
- 3 tablespoons all-purpose flour shopping list
- 1 teaspoon ground cumin shopping list
- 2 pounds boneless pork shoulder roast, cut into 3/4-inch cubes shopping list
- 2 tablespoons cooking oil shopping list
- 1/2 cup chopped onion shopping list
- 2 141/2-ounce cans diced tomatoes, undrained shopping list
- 2 cups chopped red potatoes shopping list
- 2 cups frozen cut green beans shopping list
- 1 1/2 cups frozen baby lima beans shopping list
- 1 cup sliced carrots shopping list
- 3/4 cup chopped, peeled sweet potato shopping list
- 1/3 cup water shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon sugar shopping list
- 1/2 teaspoon black pepper shopping list
- 2 tablespoons snipped fresh cilantro or parsley shopping list
- 1/2 cup plain yogurt shopping list
- pita bread (optonal) shopping list
How to make it
- Combine flour and cumin in a self-sealing plastic bag. Add pork cubes, a few at a time, shake to coat. In a 4-to 5-quart Dutch oven heat oil. Add pork cubes and onion, half at a time, to hot oil, cook and stir over medium heat until pork is brown. Drain off fat. Return all pork mixture to Dutch oven.
- Stir undrained tomatoes, red potatoes, green beans, lima beans, carrots, sweet potato, water, salt , ginger, cinnamon, sugar, and pepper. Bring to boiling. Remove from heat.
- Bake, covered, in a 325 degree oven about 1 hour and 20 minutes or until meat and vegetables are tender. Sprinkle eachserving with cilantro and top with yogurt. Serve with pita bread if you like.
People Who Like This Dish 7
- jjohnston29 Beaverton, OR
- mystic_river1 Bradenton, Florida
- choclytcandy Dallas, Dallas
- albys1 Broomall, Pennsylvania
- ptcpeach Peachtree City, GA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- mejnoona Everett, MA
- morninlite Kalamazoo, MI
- bluegrasscox Louisville, KY
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The Rating
Reviewed by 5 people-
oh yum could you make a bowl to go please hahahahaa
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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^5 from me!
mystic_river1
in Bradenton loved it
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I just made this last night; with just a few substitutions. Really delicious! I used beef instead of pork because that is what I had on hand. I ran out of cumin so I substiduted with half taco seasoning and coriandor. I used about 4 or more cups o...more
jjohnston29
in Beaverton loved it
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