Moroccan Stew
Moroccan Stew

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, moroccan stew. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Moroccan Stew is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Moroccan Stew is something that I have loved my whole life.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have moroccan stew using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Moroccan Stew:
  1. Take 500 grams left over cooked chicken/beef/lamb
  2. Make ready 1 can chopped tomatoes
  3. Take 1/2 pints stock
  4. Make ready 1 onion
  5. Prepare 2 clove garlic
  6. Take 4 tbsp olive oil
  7. Prepare 1 tsp cinnamon
  8. Prepare 1 tsp ground ginger
  9. Get 1 tsp cumin
  10. Make ready 1 tsp tumeric
  11. Prepare 2 tbsp desicated coconut
  12. Take 1 red chilli pepper
  13. Prepare 1 dash red wine
  14. Take 1 tbsp honey
  15. Prepare 1 can chickpeas

Chop the sweet potatoes into bite-sized pieces. 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. Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more!

Instructions to make Moroccan Stew:
  1. preheat oven to 160°c
  2. mix the oil with the spices, coconut, crushed garlic and finely chopped chilli to form a paste.
  3. 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.
  4. add wine, tomatoes, chickpeas and honey. stir and bring to boil.
  5. add cooked meat, cut into strips.
  6. add stock and stir
  7. cover and place in the oven for an hour.
  8. serve with rice or cous cous.
  9. 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.

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. Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more! This is a recipe from the Moosewood Restaurant. The exotic fragrance of this dish as it's cooking is almost reason enough to make it. This vegetable stew makes a substantial meal, especially when served with hard-boiled eggs or toasted chopped almonds, brown rice or couscous..

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