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Friday, July 30, 2010

Janet Groene's Sahara Stew

Sahara Stew

This is a fruity, exotic, North African adventure, not the “same old stew.” Make it in a pot atop the stove, solar oven, Dutch oven, slow cooker or pressure cooker. Garbanzo beans supply the starch but to stretch the dish further, serve it over rice or couscous.

1 pound lean cubes of lamb or beef
2 tablespoons canola oil (except for slow cooker)
1 cup pitted, dried plums
1 cup dried apricots
Large onion, diced
1 cup water
1 chicken bouillon cube
2 tablespoons orange marmalade
½ teaspoon each cinnamon, cumin and ginger
1/8 teaspoon ground cloves
2 cans, 14 to 16 ounces each, garbanzo beans with juice
Optional Garnish:
Sliced almonds
Snipped parsley

Slow cooker method: pile everything but the garnishes in the cooker, stir and cook on Low for 8 to 10 hours. Stir, ladle into soup plates and garnish with parsley and almonds if you have them.
Pressure cooker method: brown meat in hot oil and add remaining ingredients except garnishes. Bring to full pressure and cook 20 minutes. Set the cooker aside until pressure normalizes. Stir and serve.
Stove-top method: brown meat in hot oil in a roomy pot. Add remaining ingredients except garnish and simmer over low heat, adding more water if necessary, 1 hour or until meat is tender. Stir and serve 4 to 5 people..
Dutch oven method: brown meat in hot oil, add remaining ingredients (except garnish), cover tightly and put at the same of the campfire, smothered in well-started coals, 4 to 6 hours.
See more of Janet's RV-ready recipes at
She also blogs for women RV-ers (men can sneak a peek too) at

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