Subject: Moroccan Pot Roast
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 07 2002 - 10:52:10 EST
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F O O D F U N N Y
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Reader "L&M Guillaume" writes, "One of my mom's favourite jokes was
about the lady who asked the waiter what was the special of the day.
He replied, "Why madam, we have a lovely calve's tongue special
today," to which she replied, "Oh dear, I couldn't possibly eat
something from a cow's mouth! Bring me an egg."
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T O D A Y ' S R E C I P E
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I love the combination of meat and fruit, and the addition of garbanzo
beans and hard-boiled eggs make this a one-dish meal. You might
consider cracking the egg shells after one hour of cooking and
returning them to the pot to give them added eye appeal.
Moroccan Pot Roast
1 medium onion, chopped
4 - 6 cloves garlic, chopped
1/2 cup (125 ml) dried pitted apricots
1/4 cup (60 ml) golden raisins (sultanas)
1/2 tsp (2 ml) each ground ginger, cinnamon,
nutmeg, and turmeric
Salt and freshly ground pepper to taste
2 lbs (900 g) beef round or chuck roast, trimmed
of excess fat
6 - 8 eggs in their shells
2 medium potatoes, peeled and cut into 1-inch
(3 cm) cubes
2 sweet potatoes, peeled and cut into 1-inch
(3 cm) cubes
4 cups (1 L) chicken or beef stock
1 15-oz (225 g) can chickpeas (garbanzos), drained
Chopped scallion (spring onion) for garnish
Combine the onion, garlic, apricots, raisins, spices, salt, and pepper
in the bottom of a large pot. Add the remaining ingredients except
for the chickpeas, making sure the eggs are partially submerged.
Cover tightly and bake in a preheated 300F (150C) oven 2 1/2 to 3
hours, until the meat is tender, adding more liquid if necessary to
keep the eggs partially submerged. Add the chickpeas for the last 30
minutes of cooking. Transfer the eggs to a bowl and, when they are
cool enough to handle, peel and cut into wedges. Slice the meat and
place in large shallow soup bowls. Spoon the remaining ingredients
over the meat along with some of the broth. Garnish with the eggs and
scallions. Serves 6 to 8.
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