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   This is a meal that we repeat often.  It is easy, you can make as little or as much as you like, it tastes great as leftovers, and it is loads of fun to change up with different vegetables, meats and spices. I make it a little different each time and it's always good.  It works well with beef, and though I haven't tried it with chicken, I imagine it would work just fine with a reduction in cooking time.  Let us know what variations you come up with! This dish was inspired by a conversation I had with Win Munoz at the Proctor Farmers Market in 2011.  When asked what she was going to do with the arm steaks she just bought, she said "Oh I just throw (see ingredient list) together, put a lid on it and come back in a few hours." 





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.