Bob Terwilliger wrote:
> Kili asked:
>
>> I've never been to a Moroccan restaurant. I'm curious about the
>> food, though. Is it spicy, curried?
>
> It's similar to curry in that the food tends to be fragrant with
> spices, though rarely chile-spicy. Here's a pseudo-Moroccan recipe to
> give you an idea of what it's like; I posted this here several years
> ago. I clipped the original recipe out of a magazine sometime in the
> 1970s:
>
> Macaroni with Spicy Lamb Ragout
>
> Serves 6
>
> 1 tablespoon butter or vegetable oil
> 1 cup diced, peeled onion
> 1/2 teaspoon minced, peeled garlic
> 1 pound lean ground lamb or beef (I almost always use ground chuck)
> 1 15-oz can (2 cups) tomato sauce
> 1 teaspoon dried oregano leaves
> 1/4 teaspoon ground cinnamon
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 1/4 cup chopped fresh parsley
> 1 cup plain low-fat yogurt
> 1 pound macaroni or ziti
> 2 tablespoons butter or margarine
>
> 1. In a large skillet, melt the 1 tablespoon of butter over moderate
> heat. Add the onion and cook 5 minutes, stirring often, until onion
> is soft and yellow. Add garlic and meat, increase heat to moderately
> high and cook 5 minutes, breaking up meat with a spoon, until it
> loses most of its red color. Start pasta water.
>
> 2. To meat mixture, add tomato sauce, oregano, cinnamon, salt, and
> pepper. Bring to a boil. Reduce heat to moderately low and simmer 15
> minutes, stirring often to prevent sauce from sticking.
>
> 3. While sauce is cooking, boil pasta for required time.
>
> 4. Add parsley to sauce and turn heat off, but leave pan on burner
> for a moment. After about a minute, remove the pan from the heat.
> Beat the yogurt smooth, add to the sauce, and stir to blend.
>
> 5. Drain pasta and put into large bowl. Toss with the remaining
> butter or margarine.
>
> Divide pasta among heated soup plates or dinner plates. Spoon sauce
> over pasta and serve. Good with toasted French bread and a salad of
> escarole, cucumbers, beets, and black olives.
>
>
> Bob

That sounds good! I love all the ingredients so it's one I'm going to have
to try. Thanks, Bob, recipe is saved.

kili