moroccan bean stew
 
1/2 lb.  dried chickpeas
1/2 lb.  dried baby lima beans
3 Tbsp  olive oil
2 large  onions, finely chopped
4 large  cloves garlic, minced
2 lb.  lean boneless lamb shoulder, cut in chunks
1 tsp  ground coriander
1 tsp  ground cumin
1/8 tsp  ground saffron
16 medium  sized new potatoes, peeled
2 large  carrots, peeled and cut in 2 inch chunks
4   eggs in their shells (optional)
  juice of one lemon
  salt and freshly ground black pepper
2 Tbsp  toasted slivered almonds
2 Tbsp  chopped fresh mint
 
place chickpeas and beans in a bowl, cover with water to a depth of 2 
inches and soak at least 4 hours or overnight. drain and rinse the beans. 
heat the oil in a heavy casserole. add onions and saute until golden. stir 
in the garlic, saute for a minute or so, then remove the vegetables from 
the casserole. preheat oven to 300 degrees. add lamb and saute until 
lightly browned. stir in coriander, cumin, and saffron. stir in drained 
beans and the onion and garlic mixture. tuck the potatoes, carrots and 
eggs (if using) among the other ingredients. add 6 cups water. bring to 
simmer. skim the surface of the casserole, then cover and place in oven. 
bake mixture for 1 1/2 hours, then add lemon juice and season to taste 
with salt and pepper. place a layer of foil over casserole and place the 
lid back on. lower temperature to 250 degrees. bake 6 hours or longer, 
until liquid has been absorbed but ingredients are still moist. to serve, 
remove eggs, peel them, cut them in half and arrange them on top of the 
casserole. sprinkle the casserole with toasted almonds and chopped mint. 
serves 8 to 10. 
 
 
(ID: 77321) Mirror: rec.food.recipes: Fri, Mar 5, 2004


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