moroccan bean stew
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| 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. |
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| (ID: 77321) Mirror: rec.food.recipes: Fri, Mar 5, 2004 |