Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, moroccan stew. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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 recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Moroccan Stew is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook moroccan stew using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Stew:
- Get 500 grams left over cooked chicken/beef/lamb
- Prepare 1 can chopped tomatoes
- Prepare 1/2 pints stock
- Prepare 1 onion
- Take 2 clove garlic
- Take 4 tbsp olive oil
- Take 1 tsp cinnamon
- Make ready 1 tsp ground ginger
- Prepare 1 tsp cumin
- Get 1 tsp tumeric
- Prepare 2 tbsp desicated coconut
- Prepare 1 red chilli pepper
- Make ready 1 dash red wine
- Get 1 tbsp honey
- Prepare 1 can chickpeas
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.
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.
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. 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.
So that’s going to wrap it up for this special food moroccan stew recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
