MOROCCAN MEATBALLS IN VEGETABLE STEW

By Diana Rodgers

This dish is a great paleo comfort meal that has a little kick from the cayenne pepper (add more if you like it hot). It’s balanced with the sweetness of the tomatoes and dried fruit for a rich stew. You’ll never miss the beans or rice.

Meatballs:

2 pounds ground lamb (substitute dark meat turkey or chicken)

½ onion, minced

4 garlic cloves, minced

1 tablespoon cumin

1 tablespoon coriander

2 tablespoons fresh mint

1 teaspoon ground cloves

½ teaspoon cayenne pepper

Sea salt and pepper

Mix all of the above ingredients together and bake in a 350-degree oven for approximately 15 minutes.

Stew:

1 onion, diced

3 garlic cloves, minced

1 pound carrots, peeled and sliced about ½ inch thick 3 stalks celery, sliced about ½ inch thick 4 cups chicken broth 2 cups canned tomatoes, crushed (diced is good too)

½ cauliflower, diced

3 tablespoons fresh parsley, minced

5 dried apricots or peaches, diced into ½-inch pieces

Olive oil

Sea salt and pepper

In a large skillet, heat 2 tablespoons of olive oil. Add the onions and sauté the until soft. Add the garlic, carrots and celery and sauté for another 5 minutes. Add the chicken broth and tomatoes and bring to a simmer. Simmer for approximately ½ hour, uncovered. Add the meatballs, cauliflower and dried fruit and simmer lightly for about half an hour or longer. Season with salt and pepper, to taste. Garnish with fresh parsley.