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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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As this stew bakes, the exotic aromas of a North African spice market will fill your kitchen! Ingredients:
3 tablespoons all-purpose flour |
1 teaspoon ground cumin |
2 pounds boneless pork shoulder roast, cut into 3/4-inch cubes |
2 tablespoons cooking oil |
1/2 cup chopped onion |
2 141/2-ounce cans diced tomatoes, undrained |
2 cups chopped red potatoes |
2 cups frozen cut green beans |
1 1/2 cups frozen baby lima beans |
1 cup sliced carrots |
3/4 cup chopped, peeled sweet potato |
1/3 cup water |
1 teaspoon salt |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon sugar |
1/2 teaspoon black pepper |
2 tablespoons snipped fresh cilantro or parsley |
1/2 cup plain yogurt |
pita bread (optonal) |
Directions:
1. Combine flour and cumin in a self-sealing plastic bag. Add pork cubes, a few at a time, shake to coat. In a 4-to 5-quart Dutch oven heat oil. Add pork cubes and onion, half at a time, to hot oil, cook and stir over medium heat until pork is brown. Drain off fat. Return all pork mixture to Dutch oven.
2. Stir undrained tomatoes, red potatoes, green beans, lima beans, carrots, sweet potato, water, salt , ginger, cinnamon, sugar, and pepper. Bring to boiling. Remove from heat.
3. Bake, covered, in a 325 degree oven about 1 hour and 20 minutes or until meat and vegetables are tender. Sprinkle eachserving with cilantro and top with yogurt. Serve with pita bread if you like.
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