Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moroccan stew. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Choose from a large selection of easy-to-prepare meals. Everything you need in one box. Moroccan Stew Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor. Pour the vegetable broth into the pot.
Moroccan Stew is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Moroccan Stew is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook moroccan stew using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Stew:
- Make ready 500 grams left over cooked chicken/beef/lamb
- Get 1 can chopped tomatoes
- Make ready 1/2 pints stock
- Get 1 onion
- Get 2 clove garlic
- Get 4 tbsp olive oil
- Prepare 1 tsp cinnamon
- Get 1 tsp ground ginger
- Take 1 tsp cumin
- Get 1 tsp tumeric
- Get 2 tbsp desicated coconut
- Make ready 1 red chilli pepper
- Take 1 dash red wine
- Make ready 1 tbsp honey
- Take 1 can chickpeas
Coat chicken with the flour mixture; set aside. Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It's perfect slowly simmered on the stovetop, in the oven or pressure cooker. The chickpea stew tastes complex and fresh: it's full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt.
Instructions to make Moroccan Stew:
- preheat oven to 160°c
- mix the oil with the spices, coconut, crushed garlic and finely chopped chilli to form a paste.
- place paste in frying pan or flame proof casserole dish over medium heat. add the chopped onion and stir until soft. add some water if the mixture becomes too dry.
- add wine, tomatoes, chickpeas and honey. stir and bring to boil.
- add cooked meat, cut into strips.
- add stock and stir
- cover and place in the oven for an hour.
- serve with rice or cous cous.
- you can make this recipe veggie by substituting the meat with 200g red lentils (boiled for 15mins if using dried) or a can of mixed pulses. you can also use raw stewing meat, but you must brown it off in some oil in a separate pan before adding, and oven cook the stew for 90mins.
It's perfect slowly simmered on the stovetop, in the oven or pressure cooker. The chickpea stew tastes complex and fresh: it's full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt. Of the Moroccan elements, the easiest to spot is the spice blend! The Winning Spice Mixture to Flavor your Moroccan Lamb Stew. This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout.
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