Moroccan Stew
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Moroccan Stew
1 pound pork or lamb stew meat, cut into 1" cubes
1/2 cup onion, chopped
2 Tbsp vegetable oil
3 Tbsp all purpose flour
1 (16 ounce) can stewed tomatoes, chopped
1/4 cup water
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
1 (15 ounce) can garbanzo beans, drained
1 cup frozen cut green beans
1/2 cup sliced carrots
Pita bread
Preheat oven to 325 degrees F.
Brown meat and onion in hot oil. Stir the flour into the meat mixture, then stir in the undrained cut up tomatoes, water, ground ginger, ground cumin, ground cinnamon, sugar, salt and black pepper. Transfer the meat mixture to a lightly greased 2 quart casserole dish. Bake, covered at 325 degrees for 30 minutes. Stir in the garbanzo beans, green beans, and carrots. Cover and bake 1 hour more. Serve with pita bread.
