1 lb. lamb or pork stew meat, cut into 1" cubes
1/2 c. chopped onion
2 tbsp. cooking oil
3 tbsp. all purpose flour
1 (16 oz.) can tomatoes, cut up
1/4 c. water
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 (15 oz.) can garbanzo beans, drained
1 c. frozen cut green beans
1/2 c. sliced carrots
Pita bread rounds

In a 10" skillet brown meat and onion in hot oil. Stir the flour into the meat mixture in the skillet. Stir in the undrained cut up tomatoes, water, ground ginger, ground cumin, ground cinnamon, sugar, salt and black pepper.

Transfer the meat mixture to a 2 quart casserole. Bake, covered in a 325 degree oven for 30 minutes. Stir in garbanzo beans, green beans, and carrots. Cover and bake 1 hour more. Serve with pita bread. Makes 4 to 6 servings.

A North African stew. In Morocco, bread is used in place of spoons to soak up the liquids and lift morsels to the mouth. A great dish that is easy to make and takes less than 2 hours to be made.