Moroccan Lamb Stew
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Vegetable oil |
| 2 | lb | Lean boneless lamb; cut into 3/4-inch cubes |
| 1 1/2 | c | Chopped onions |
| 1 | ts | Minced fresh ginger |
| 1 | lg | Clove garlic; minced |
| 1 | Bay leaf | |
| 1/4 | ts | Crushed saffron threads or ground turmeric |
| 1 | Generous pinch ground cloves | |
| 1 1/2 | c | Water |
| 1 | c | Tomato puree |
| Salt | ||
| Pepper | ||
| 1/4 | c | Dark raisins |
| 1/4 | c | Toasted blanched almonds |
| 3 | Hard-cooked eggs; cut into quarters | |
| Hot cooked rice |
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