November 17, 1998

A taste of Morocco

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Lamb Stew

  • 1 medium onion, cut for saute
  • olive oil or cooking margarine, unsalted
  • 4 medium carrots, cut for saute
  • 2 medium potatoes
  • 1 3/4 cups chicken broth
  • 4 ounces tomato paste
  • 1/8 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt
  • pepper
  • 1 1/2 pounds lamb, cut for stew
  • dash red pepper
  • 1 cup flour
  • 1/4 cup port or sherry or other sweet wine
  • 6 medium pitted prunes, chopped

Saute onion in oil or margarine until soft and light brown. Put in slow cooker. Saute carrots. Add to onions. Cut potatoes into stew-size pieces and add to pot along with chicken broth, tomato paste, cumin, garlic powder and salt and pepper.

Turn slow cooker to high and cover.

Place lamb pieces on wax paper. Sprinkle with red pepper, salt and pepper. Drench each piece in flour, then place in colander. When done, shake colander lightly so excess flour sprinkles out.

Saute lamb until browned and mix into slow cooker. Cook for one hour on high. Then add wine and prunes. Cook in slow cooker on high for three hours then on low for one hour, stirring occasionally. Season to taste. Serve with couscous.



  • 1 1/2 cup chicken broth
  • 3 tablespoons, margarine or butter, divided
  • 1 cup couscous*
  • 1 medium tomato, diced
  • 1/2 cup drained, canned chickpeas (garbanzo beans)
  • 1/4 to 1/3 cup raisins, to taste
  • pinch dried basil
  • pinch dried thyme
  • salt and pepper

Preheat oven to 350 degrees and grease small baking dish. Bring chicken broth and 2 tablespoons margarine to boil in medium saucepan. Add couscous and reduce heat to low, stirring once. Cover and simmer until couscous is tender and has absorbed all the broth, about 5 to 7 minutes. Stir in remaining ingredients and salt and pepper to taste. Place mixture in baking dish and dot with remaining teaspoon of margarine or butter. Cover and bake about 15 minutes.

Serve with any stew or as an accompaniment to any main dish or eat plain. Serves about 4.

* Found in many bulk food and health-food stores


  • 6 ounces dried chickpeas
  • 1 teaspoon baking soda
  • 2 tablespoons lemon juice
  • 6 tablespoons tehina - sesame paste
  • 1 teaspoon garlic powder
  • pepper, to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin

Rinse chickpeas.

Soak in 2 quarts of water overnight. Chickpeas will expand.

Boil chickpeas in soaking water in an 8-quart pot, adding an additional 2 quarts of water and baking soda.

Boil chickpeas until soft - about 1 hour.

Drain water and cool chickpeas until warm.

Place chickpeas in blender about 2 cups at a time and blend until smooth at high speed. Place in a bowl.

Add lemon juice, tehina, garlic powder, pepper, salt and cumin to chickpeas and mix.

Cool and serve.

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