How to make it

  • Heat oil in large soup pot, brown meat in batches and set aside. Stir onion and garlic into meat drippings and sauté until translucent and tender. Return meat to pot. Add carrots, tomatoes, turnips or rutabaga, potato, water, broth or juice, salt and spices and bring to a boil. Cover, reduce heat and simmer 40 minutes. Stir in chickpeas, prunes and raisins, cover and cook about 10 minutes more, or until vegetables are tender. Stir in parsley. Serve on a bed of couscous or rice, garnished with almonds.
  • Notes
  • To carry on the theme, serve with olives and warm pita bread--and for dipping, add some good olive oil, baba ganoush and/or hummus.

Reviews & Comments 3

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  • merlin 13 years ago
    Take a ride on the Marrakech Express!
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    " It was excellent "
    juels ate it and said...
    I agree with Quaziefly. "WOW" on the flavor factor! Definitely a keeper and can't wait to try this!
    Was this review helpful? Yes Flag
    " It was excellent "
    quaziefly ate it and said...
    WOW! That is an explosion of flavors. You have my 5+ on this recipe. Thank you so much for posting it!

    J and M
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