Instructions: Peel and chop onion. Peel and dice turnips. Chop celery. Heat olive oil

in a casserole dish.

Fry lamb until browned. Add in onion and celery. Fry gently for 5 minutes.

Mix in cinnamon, ginger, cayenne and turmeric. Mix in tomato puree.

Add in stock, salt and pepper. Bring to the boil.

Reduce heat, cover and simmer for 1/2 hour. Add in diced turnip and prunes.

Simmer for a further 1/2 hour. Mix in parsley and serve.

Serve this aromatic Moroccan stew with steamed cousous or boiled rice for a taste of the Middle East.

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