Moroccan Stew
Moroccan Stew

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, moroccan stew. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Moroccan Stew is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Moroccan Stew is something which I’ve loved my whole life. They are nice and they look wonderful.

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.

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 cook it.

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

Steps 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.

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! DIRECTIONS Saute the onions and garlic in olive oil until onions are translucent. Stir hot water and tomato bouillon together in a bowl until dissolved.

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