This can add a Moroccan flavor to your feast, connecting you to the Jews of different countries. A Sri Lankan brother, formerly employed as a Middle Eastern chef in a five-star hotel, served this at one of our Australian dinners – definitely the best I have ever tasted. An unusual delight!

NOTE: This recipe is just as I received it and serves 12. Please adjust for your numbers.

Ingredients:

¼ cup olive oil

1 large sweet onion, chopped

4 garlic cloves, minced

1 tsp cinnamon

1 tsp cumin

½ tsp ginger

½ tsp coarsely ground pepper

3 lbs lamb stew meat, cubed

3 cups beef broth

2 cinnamon sticks

1 tbsp grated lemon peel

1 cup pitted prunes

1 cup whole blanched almonds

Preparation:

Mix together olive oil, onion, garlic, cinnamon, cumin, ginger and pepper in a large Dutch oven. 

Add meat and stir to coat. 

Add broth, cinnamon sticks and lemon peel.

Bring to a boil and simmer, partially covered, for ½ hour.

Stir in prunes and almonds and simmer for another 1 ½ hours.