Peel and chop onion. Peel and dice turnips. Chop celery. Heat olive oil in a casserole dish. Fry lamb until browned. Add in onion and celery. Fry gently for 5 minutes. Mix in cinnamon, ginger, cayenne and turmeric. Mix in tomato puree. Add in stock, salt and pepper. Bring to the boil. Reduce heat, cover and simmer for 1/2 hour. Add in diced turnip and prunes. Simmer for a further 1/2 hour. Mix in parsley and serve. Serve this aromatic Moroccan stew with steamed cousous or boiled rice for a taste of the Middle East. Recipe by: Teletext (Ch4)
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4|
|Calories from Fat: 730 (88%)|
|Amt Per Serving||% DV|
|Total Fat 81.1g||108 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 33.9g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 100.8mg||31 %|
|Sodium 300mg||10 %|
|Potassium 608.4mg||16 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 11.2g|
|Protein 11g||16 %|
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Calories per serving: 831
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