Easy Moroccan Casserole
|Vegetable oil||2 Tablespoon|
|Pork stew meat||1 Pound, cut into 1-inch cubes|
|Onion||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||3 Tablespoon|
|Canned diced tomatoes||14 Ounce, undrained (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Unpeeled red potatoes||2 Medium, cut into 1/2-inch pieces|
|Sweet potato||1 Large, peeled and cut into 1/2-inch pieces|
|Frozen lima beans||1 Cup (16 tbs), thawed, drained|
|Frozen cut green beans||1 Cup (16 tbs), thawed, drained|
|Sliced carrots||3⁄4 Cup (12 tbs)|
1. Preheat oven to 325°F.
2. Heat oil in large skillet over medium-high heat. Add pork and onion; cook until pork is browned on all sides, stirring occasionally. Sprinkle flour over meat mixture. Stir until flour has absorbed pan juices. Cook 2 minutes more.
3. Stir in tomatoes with juice, water, ginger, cumin, cinnamon, sugar, salt and pepper. Transfer mixture to 2-quart casserole. Bake 30 minutes.
4. Stir in red potatoes, sweet potato, lima beans, green beans and carrots. Cover; bake 1 hour or until potatoes are tender. Serve with pita bread.