Recipe - Tagine With Prunes

3 md Carrots cut in half and
cut or sliced up into batons
One half Butternut squash peeled and
cubed; about
1 teaspoon Ground ginger
1 teaspoon Turmeric
1 teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Cayenne
2 Cinnamon sticks cut to 1"
lengths
12 ounce Chopped onion
15 ounce Chopped tomatoes; canned
8 ounce Stoned prunes; packaged
Parsley or cilantro to
garnish

This is a recipe for Tagine which is a rich stew (I think !)The original
recipe called for lamb and almonds but I have changed the lamb for carrots
and butternut squash.(If anyone wants the original receipe you only have to
ask!)

Spray large pan with light spray oil add onions and spices and cook until
onions are tender mixing occasionally. Add tomatoes and about half a can of
water. Add carrots and squash. Cover and simmer for about 1 and a half
hours. Add prunes and cook uncovered for 20/30 minutes until the prunes are
softened and the liquid is a rich sauce.Watch the liquid and adjust
thickness to you own taste.Serve over rice/couscous/bulghar wheat.Garnish
with parsley or cilantro.

Posted to fatfree digest by Maralyn maralyn.olsen@virgin.net on Apr 11,
1998