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African   -   Egyptian Beef Stew With Eggs   adapted from Recipes for an Arabian Night by David Scott

Description
Ingredients
  • 2 Tablespoons Olive Oil
  • 2 Medium Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Pound Beef -- cubed
  • 2 Cups Chickpeas -- drained
  • 1 Pound Potatoes -- cubed
  • 1/2 Teaspoon Ginger
  • 1 Teaspoon Nutmeg
  • Salt And Pepper -- to taste
  • Stock
  • 6 Large Eggs -- washed
Directions In heavy pan, heat the oil. Add the onions and garlic and lightly brown. Add the meat and brown all over. Stir in chickpeas and cook, for a few minutes. Add potatoes and spices. Mix well. Season with salt and pepper and enough stock to cover. Gently place eggs in a pot so they are covered. Bring to a boil, reduce heat,cover and cook over a very low heat for 8 hours. Before serving shell the eggs and return them to the pot.
Serves 6
Time to Make 0:00



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