Copyright 1998
by Phillip Martin
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Tagine
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1 pound lentils
6 tablespoons olive oil
2 grated onions
2 garlic cloves
4 tomatoes, peel, seed, dice
4 sliced carrots
    		 2 - 3 lbs. beef, cut in cubes
1/2 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper to taste
1/4 tsp. each powdered ginger
sweet and hot red pepper
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This always tastes best up in the Atlas Mountains, served piping hot on a cold winter day.  Wash lentils and place in saucepan.  Fill pan with water and boil.  Remove from heat and soak lentils 1 hour.  Drain.  Mix remaining ingredients; rub into meat.  Put in large saucepan.  Add water to cover and bring to boil.  Skim, reduce heat to a simmer, and cover saucepan.  Cook until the lentils are tender.

To eat is Moroccan style, use bread to pinch the stew instead of using spoons.   It may be served individually but Moroccans like to eat from a large family platter.