Moroccan Stew

I'll concede that autumn is pretty...the leaves have turned and the river valley is a postcard. Still, I can't help but wish the season would last until next May.  We're having a fabulously warm October but in spite of the warm weather, I know what's coming...

Keith moved the snowblower into the garage the other day and wrapped up the cushions from the patio furniture and stowed them away. The snow shovels have been moved up front and the spade has made it's way to the back of the stack of yard tools. 

The fall weather doesn't fool my appetite, either. I am craving rich, hearty comfort food. I've been filling the freezer with stick-to-your-ribs soups and stews and I shopped today for the kind of ingredients I haven't even looked at for 6 months. Sweet potato, coriander, curry. The kind of food you heat up on a frosty day and it warms you to your toes.

Moroccan Stew

2 tsp olive oil

1 cup chopped onions

2 cups carrot rounds

1 cup chopped celery 

4 cloves minced garlic

4 cups of chicken or vegetable broth

1 cup peeled and chopped sweet potatoes
1 cup of cauliflower florets

1 can (19 oz) diced tomatoes (drained)

1 lb lean ground beef or lamb 
1 tbsp lemon juice
2 tsp ginger
2 tsps curry powder
1 tsp each:  corainder, chili powder
1/4 tsp cumin
1/2 tsp salt
1/4 tsp pepper
3/4 cup raisins
3 heaping tbsp peanut butter

Heat olive oil in large saucepan over medium high heat. Add onions , celery, hard vegetables and garlic. 
Cook and stir until they begin to soften.

Add all remaining ingredients, except raisins and peanut butter. 

Bring to a boil. Reduce to low and simmer, covered for 30-40 minutes.

Stir in raisins and peanut butter. Simmer for 5 more minutes.