Title: Lamb Turnip Prune Tagine
Categories: Ch4, Teletext
Yield: 4 servings

2 Onions
1 lb Diced lamb
2 tb Olive oil
3/4 pt Beef/chicken stock
1 ts Ground cinnamon
1 lb Turnips
8 Pitted prunes
1 Stick celery
1 tb Tomato puree
1/2 ts O ground ginger
1/4 ts Cayenne pepper
1 tb Chopped parsley
1/4 ts Turmeric salt and pepper

Peel and chop onion. Peel and dice turnips. Chop celery. Heat olive oil

in a casserole dish.

Fry lamb until browned. Add in onion and celery. Fry gently for 5 minutes.
Mix in cinnamon, ginger, cayenne and turmeric. Mix in tomato puree.

Add in stock, salt and pepper. Bring to the boil.

Reduce heat, cover and simmer for 1/2 hour. Add in diced turnip and prunes.

Simmer for a further 1/2 hour. Mix in parsley and serve.

Serve this aromatic Moroccan stew with steamed cousous or boiled rice for a
taste of the Middle East.

Converted by MC_Buster.

Recipe by: Teletext (Ch4)

Converted by MM_Buster v2.0l.