Moroccan stew
2 lb chuck lamb or beef roast (bite-size)
1/4 tsp cumin
3 Tbs flour
1/4 tsp ginger
2 tsp salt
1/8 tsp cayenne pepper
2 Tbs vegetable oil
1 cup chopped celery
20 oz pineapple chunks
1/2 cup chopped onion
2 cup juice / water
2 cloves minced garlic
1/2 tsp paprika
1 cup sliced carrots
1/4 tsp coriander
3 small tomatoes, wedged
1/4 tsp turmeric parsley flakes
Dredge lamb or beef in flour and salt and brown in oil. Pour
off drippings. Add spices, celery, onion and garlic. Stir in
juice and water. Cook slowly 1 hour. Add carrots and cook 30
minutes more. Add pineapple and tomatoes and heat through.
Garnish with parsley.
