Recipe: Lamb (or Beef) Stew Braised in Spices

LAMB STEW BRAISED IN SPICES

"This stew is served with couscous and a tempting array of toppings."

2 tablespoons oil
2 1/2 to 3 lb. boneless lamb or beef chuck, cut into 1-inch cubes
1 cup (2 medium) coarsely chopped onions
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom, if desired
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground black pepper
1/8 to 1/4 teaspoon ground cayenne pepper
1 (10 oz.) can tomato sauce with tomato bits*
1 green bell pepper, cut into 1/2-inch pieces
FOR THE TOPPINGS:
2 medium onions, cut into quarters
3 tablespoons margarine or butter
1/2 cup blanched whole or slivered almonds
1/2 cup dark or golden raisins
3 to 4 eggs, hard-cooked, halved
Hot cooked couscous or rice (for serving)

Heat oil in large heavy skillet or Dutch oven over medium-high heat; brown meat. Remove with slotted spoon; set aside.

Reduce heat to medium-low; cook chopped onions and garlic until tender.

Add parsley, coriander, cumin, cardamom, cinnamon, pepper, and cayenne pepper. Cook 2 minutes, stirring constantly.

Stir in tomato sauce and lamb; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender.**

Add green pepper; continue cooking uncovered for 20 to 30 minutes or until desired consistency.

MEANWHILE, PREPARE TOPPINGS:
In large skillet, cook quartered onions in 2 tablespoons margarine until golden. Cover; keep warm.

In small skillet, cook almonds in remaining 1 tablespoon margarine until golden. Stir in raisins. Cover; keep warm.

TO SERVE:
Spoon stew onto large serving platter. Arrange cooked onions and egg halves around edge. Sprinkle almond-raisin mixture on center of stew. Serve with cooked couscous or rice.

*Regular tomato sauce can be substituted for tomato sauce with tomato bits. Add 1 chopped, peeled tomato, if desired.

**To make ahead, prepare through this step. Cool slightly; refrigerate meat mixture up to 24 hours. Reheat; continue as directed above.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Winter Food For Friends, Holiday Cooking Collection, The Pillsbury Company, 1994