All I can say is the spices were well balanced, the lamb was tender & juicy, & the rutabagas/chickpeas/raisins danced in my mouth. Each bite was delicious.
Start by cutting a little over a pound of boneless lamb into bite sized pieces. Then brown in a soup pot before setting aside.
In the same pot saute one large onion and two cloves of garlic. Then return the meat.
Add five medium carrots, two cups stewed tomatoes, one large rutabaga, one cup water, one cinnamon stick, & one tsp each of cumin, coriander, cloves, & turmeric. If you like add some red pepper. Bring to a boil, cover, & reduce heat. Simmer for forty minutes.
Then add two cups cooked chickpeas, and one half cup raisins. Cover and cook another ten minutes.
Stir in some fresh parsley and you have what is an intriguing & yet comforting stew.
Favorite Song (from my favorite radio station): Tony Reidy- November Daisy
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