North African Lamb/Goat Stew
Your choice of Arm Steaks, Sirloin Steaks, Center Cut Leg Steaks, Shanks or meaty Soup Bones
1 large onion, sliced into thin strips
1 large yam or sweet potato, winter squash, or 2-3 standard potatoes cut coarsely into 1” chunks. Any combination of these things is good.
4 - 8 large cloves of garlic, chopped, minced, or crushed (we like lots of garlic)
Approximately 1 cup tomato sauce, stewed tomatoes, or 2 cups coarsely chopped fresh tomatoes
1/4 cup each: chopped dates and raisins. Dried figs, apricots, and plums can work too. Adjust proportions to taste.
1/2 teaspoon each: ground cumin, coriander seed, clove, cinnamon, allspice, black pepper
2 tablespoons brown sugar, agave, or honey
1 cup of chicken stock
1 teaspoon salt
Saute the onions in your favorite cooking oil till they are brown & nicely carmelized.
Add the garlic and spices & cook and stir for another minute or so.
Add the dried fruit, tomato, sweetener, chicken stock, and salt & blend well.
Nestle the meat into the mixture, cover tightly & let it simmer on low for 2 - 3 hours.
Add the potato/squash/yam for the last 1 hour of cooking. Stir them in so they soak up lots of flavor.
Flip the meat once during the cooking time. Stir or scrape the pan & add liquid if needed.