Al and Barbara Garvey are adventuresome cooks and travelers. Once we turned them on to the unglazed clay pot, they came up with adaptations of recipes they brought back from Morocco.
Presoak a clay pot, top and bottom, in water for 15 minutes.
In a saucepan, heat
Brown the lamb and chopped onion in this mixture, then transfer to the pot, along with
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook for 35 minutes, remove from the oven and add the pitted prunes and the zucchini. Sprinkle with the parsley, coriander, thyme, oregano, the remaining salt and
Cook an additional 15 minutes, then check to see if the lamb is done; if not, cook an additional 10 minutes. (Total cooking time: 50 to 60 minutes.)
Meanwhile, core the apples and cut into squares. Saute the apples and almonds in the remaining butter, along with the remaining honey and a pinch of cinnamon, until the apples are soft, but still slightly firm.
To serve, top the stew with sauteed apples and almonds.
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