Marrakesh Lamb Stew

From Simply in Season, a generous gift from CSA shareholder Susie Buckley

1.5 lbs lamb, beef, or venison,   cut into bite size pieces

1 large onion, chopped

2 cloves garlic, minced

5 medium carrots, chopped

2 cups stewed tomatoes

2 medium turnips, chopped

1 medium potato, chopped

1 cup beef broth or tomato juice

1 cinnamon stick

1 tsp each, ground cumin, coriander, cloves, and turmeric

¼ tsp crushed red pepper

Pinch of ground allspice and ground nutmeg

2 cups chickpeas, cooked

½ cup pitted prunes

½ cup raisins

2 TBSP fresh parsley, chopped

Heat 1 to 2 TBSP vegetable oil in a soup pot; brown the meat.  Remove meat with a slotted spoon and set aside.  Add garlic and onion into drippings, sauté until onions are translucent.  Return meat to pot with onions and garlic.  Add carrots, tomatoes, turnips, potatoes, broth, and spices.  Bing to a boil, cover, and reduce heat to simmer for 40 minutes.  Add cooked chickpeas, pitted prunes, and raisins.  Cover and cook until vegetables are tender.  Stir in fresh parsley.  Serve on a bed of couscous or rice.