Kadjemoula (North African lamb and beef stew) from Cooking For Mr. Latte: A Food Lover's Courtship, With Recipes by Amanda Hesser

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Notes about this recipe

  • breakthroughc on January 30, 2024

    This was absolutely delicious. I used parsnips instead of turnips and 2/3 of the meat called for. I added a 1/4 teaspoon of cardamon along with the cinnamon and ginger. The spices are in the background and not overpowering at all. I cooked the first hour covered and the second hour uncovered as I wanted it to thicken. You do need to stir it fairly often as the fruit wants to stick to the bottom of the pan. Served over bulgar as we aren’t cous cous fans.

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