The need to cook once you have children initially drew Grace D’Adamo into the kitchen—a place she freely admits was foreign territory for her despite her parents’ business running a commercial kitchen.

But when she got acquainted with the pots, pans and oven in her home, her love of spicy and interesting dishes urged her to experiment with different flavours and recipes.

“I didn’t know how to cook even after I got married,” says D’Adamo who is a partner and senior stylist at Synergy Hair and Beauty. “Having kids changes all of that.”

One of D’Adamo’s adventures in cooking was the discovery of her recipe suggestion of Moroccan stew.

“I love to try different things like spicy and tasty foods that are perfect for chilly fall days,” she says. “Plus I like to eat healthy. And this is a dish that is also easy to make. Most of the work goes into the preparation, cutting up the ingredients. Then all you do is dump it into a pot and cook it for 40 minutes.”

Moroccan Stew

Ingredients

1lb. boneless lamb leg, cut into 1 inch cubes.

2 tbsp. all purpose flour

2 tsp. vegetable oil.

1 cup chopped onions.

2 tsp. minced garlic.

2 cups diced peeled sweet potatoes

2 cups beef or chicken stock

1 cup baby carrots

1 cup canned chickpeas, rinsed and drained

1 cup white wine

1 cup pearl onions, peeled

¾ cup raisins

1 tbsp. finely grated orange rind

3 tbsp. thawed orange concentrate

1 tsp. cumin

½ tsp. cinnamon

½ tsp. each: salt and freshly ground pepper

2 tsp. cornstarch

1 tbsp. water

1/3 cup chopped fresh cilantro or parsley, as garnish

Directions

Dust lamb cubes with flour. In a large non-stick saucepan sprayed with cooking spray, heat oil over medium-high heat; cook lamb for five minutes, or until browned on all sides. Remove lamb from pan.

Re-spray pan. Cook onions and garlic over medium-high heat for three minutes.

Stir in Sweet potatoes, stock, carrots, chickpeas, wine pearl onions, raisins, orange rind, orange concentrate, cumin, cinnamon, salt, pepper and browned lamb.

Bring to a boil. Reduce heat to simmer. Cover and cook for 40 minutes, or until vegetables are tender.

Mix cornstarch and water until smooth. Add to stew and cook for two minutes, or until slightly thickened. Serve garnished with cilantro.

Makes four servings.

D'Adamo adds more spices like paprika, hot red pepper flakes, and garam masala just because she likes it spicy. Serve with a little couscous on the side.