Moroccan Lamb and Beef Stew

1. Trim any excess fat from the meat and cube. Heat a large pot with oil and flour the cubes in a bowl. Shake the meat cubes well and place them in the pot, being sure not to crowd. Remove as they finish cooking and place on a plate or rack to drain.

2. Once all the meat cubes are finished cooking and drained, put it back into the pan. Sprinkle it with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit. Pour in enough broth to barely cover the meat* and then bring it to a boil. Lower the heat, cover and simmer gently for 2 hours until tender.

Skim off any excess fat from the stew surface with a spoon. Serve with couscous (Israeli couscous is my favorite). This also is good when made ahead of time. Then, the flavors really have time to develop.

*Please note you may need up to 4 cups of beef broth.