North African stew (adapted)

At our December book club meeting, our lovely hostess made a delicious North African stew. She had adapted the recipe from Cooking for Mr. Latte by Amanda Hesser (the original calls for lamb). She kindly sent out her adapted recipe, which I then adapted further, but not much. The ingredients and directions are below, with my adjustments in brackets.

2 Tablespoons butter
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground black pepper
3 cloves garlic
2 medium onions, diced [1 onion]
2 medium turnips, peeled and diced (1/2 inch-ish cubes) [couldn’t find turnips, used parsnips instead]
2 medium Idaho potatoes, peeled and diced (1/2 inch-ish cubes) [1 potato]
4 carrots, peeled and diced
[2 small sweet potatoes, peeled and diced]
2/3 cup dried apricots
2/3 cup prunes
4-6 cups water or vegetable broth
Optional: chickpeas

[Note: Because everything is added more or less at once, it is handy to do the vegetable prep work beforehand, so everything is ready to go once you start melting the butter.]

Melt butter in large dutch oven. Add the onions, sauté 5-7 minutes. Add oil, salt, cinnamon, ginger, black pepper, garlic. Stir for 30 seconds. Add vegetables and dried fruit. Pour in enough broth/water to cover the vegetables and bring to a boil. Lower the heat so the bubbles are sparse and languid; cover and simmer gently for 2 hours, or until tender. Some of the vegetables and fruits should have blended into a thin but flavorful sauce. Serve with hearty bread, couscous or rice pilaf. [I made Irish soda bread from the America’s Test Kitchen recipe. Yum.]

[Note: This serves at least 8. It also keeps well in the fridge for a few days.]

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4 Comments

Filed under food, friends, recipe

4 responses to “North African stew (adapted)

  1. Tablespoons are capitalized and teaspoons are not. Is that because one is larger than the other?

    • In this case, I just copied the recipe as my friend sent it to me, but I believe it’s common in some cookbooks to abbreviate “tablespoon” to “T” and “teaspoon” to “t.” When I am writing out recipes I tend to use “Tbsp” and “tsp” but I have never thought much about it – that’s just what my mom did on her recipe cards.

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  3. Pingback: Recipe Roundup | It's Okay, I Have A Book

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