Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, moroccan stew. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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. Sprinkle beef with salt and pepper. Sprinkle beef with salt and pepper.
Moroccan Stew is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Moroccan Stew is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have moroccan stew using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Stew:
- Take 500 grams left over cooked chicken/beef/lamb
- Take 1 can chopped tomatoes
- Take 1/2 pints stock
- Prepare 1 onion
- Make ready 2 clove garlic
- Take 4 tbsp olive oil
- Make ready 1 tsp cinnamon
- Take 1 tsp ground ginger
- Take 1 tsp cumin
- Prepare 1 tsp tumeric
- Prepare 2 tbsp desicated coconut
- Make ready 1 red chilli pepper
- Make ready 1 dash red wine
- Prepare 1 tbsp honey
- Get 1 can chickpeas
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! 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.
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.
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. 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! Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant.
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