Moroccan Beef Stew

by Meps,  sailor looking for a new boat & the foodiegazzette

Ingredients:

• 1-3 T butter (less to cut the fat and calories, more to make the dish richer and more authentic)
• 1 lb onions, chopped
• 4 cloves garlic, crushed
• 1/2 t ginger
• Pinch cinnamon
• Pinch ground cloves
• 2 lbs beef or lamb, in 1-inch cubes
• 1/2 C slivered almonds
• 1/2 C finely chopped parsley
• 1/2 C finely chopped cilantro
• Salt and pepper

In a Dutch oven or pressure cooker, melt the butter and saute the onion, garlic, salt, pepper, ginger, cinnamon, and cloves. Cook until the onions turn pale brown. Add the meat and continue to fry until it begins to brown. Stir in the almonds and barely enough water to cover. Cover the Dutch oven and cook for 1-1/2 hours. Or pressure cook it for about 20 minutes, then let the pressure release naturally. Stir in the parsley and sprinkle the cilantro on the top.

You can serve this over rice to soak up the broth, or just eat it with a spoon.