Moroccan Stew
Moroccan Stew

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, moroccan stew. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders Check Out Moroccan on eBay. Fill Your Cart With Color today! A Moroccan beef stew packed with juicy flavours, this is a classic one-pot recipe that'll feed and warm the family on those chilly winter evenings. Adding ras el hanout or another mixed spice blend adds depth and complexity to the stew, bolstering the overall flavour.

Moroccan Stew is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Moroccan Stew is something that I have loved my entire life. They’re nice and they look fantastic.

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 it.

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

Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil. To make Moroccan lamb stew at home, in a large heavy pot or Dutch Oven (affiliate), saute the chopped vegetables with a little oil. I use Private Reserve Geek extra virgin olive oil. Once the vegetables soften, remove them from the pan and add in the lamb with a little bit more oil if needed.

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.

I use Private Reserve Geek extra virgin olive oil. Once the vegetables soften, remove them from the pan and add in the lamb with a little bit more oil if needed. 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. Moroccan chickpea stew is an easy, delicious and filling dish that makes an ideal weekday dinner or post-exercise recovery meal.

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