Moroccan Casserole

[Reader Ester Azouline, from LA, sent us the recipe and photo below. She adapted this recipe from The One Dish Bible. I made it last night and found it deliciously filling. CS]

Ingredients

Serves 6

• 2 tablespoons vegetable oil
• 1 lb lamb, cut into 1″ cubes
• 1/2 cup chopped onion
• 3 tablespoons all-purpose flour
• 1 can (about 14 ounces) diced tomatoes, undrained
• 1/4 cup water
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium unpeeled red potatoes, cut into 1/2″ pieces
• 1 large sweet potato, peeled and cut into 1/2″ pieces
• 1 cup frozen lima beans, thawed and drained
• 3/4 cup sliced carrots
• Pita bread

Directions

1. Preheat oven to 325 F.
2. Heat oil in large skillet over medium high heat. Add lamb and onion; cook intil lamb is browned on all sides, stirring occasionally. Sprinkle flour over meat mixture. Stir until flour has absorbed the juices. Cook an additional 2 minutes.
3. Stir in tomatoes with juice, water, ginger, cumin, cinnamon, sugar, salt and pepper. Transfer mixture to quart casserole, bake 30 minutes.
4. Stir in potatoes, sweet potato, lima beans, green beans and carrots. Cover; bake 1 hour or until potatoes are tender. Serve with warm pita bread.

Enjoy, gentle reader, enjoy!

Esther Assouline