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Morrocan   -   Egg And Almond Stew   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 3 Tablespoons Butter
  • 2 Medium Onion -- finely chopped
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Paprika
  • 1 Pinch Cayenne
  • 1 Pinch Saffron
  • 2 Pounds Beef -- cubed
  • 1 Cup Water
  • 1/4 Cup Cilantro -- finely chopped
  • 1/4 Cup Olive Oil
  • 1/2 Cup Slivered Almonds
  • 3 Large Eggs
Directions Melt butter in saucepan and saute onions, salt, pepper, paprika, cayenne, saffron and meat. Saute until the meat is well browned. Add water and cilantro. Cover and let simmer for 30 minutes. Remove from heat and set aside. In frying pan, heat oil, then add the almonds and saute until golden brown. Remove from oil and set aside. Hard boil the eggs, then shell and divide into quarters. Place meat with its sauce, then garnish with the almonds and arrange egg quarters on top. Serve.
Serves 4
Time to Make 0:00

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