Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, moroccan stew. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pour the vegetable broth into the pot. The olives and cinnamon in this stew give it a nice Moroccan flavor. This dish balances sweet and savory with tangy Kalamata olives and golden raisins. Made in one pan, Moroccan stew with butternut squash and chickpeas is flavorful, filling, and easy to make.
Moroccan Stew is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Moroccan Stew is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook moroccan stew using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Moroccan Stew:
- Make ready 500 grams left over cooked chicken/beef/lamb
- Take 1 can chopped tomatoes
- Get 1/2 pints stock
- Make ready 1 onion
- Prepare 2 clove garlic
- Get 4 tbsp olive oil
- Make ready 1 tsp cinnamon
- Make ready 1 tsp ground ginger
- Take 1 tsp cumin
- Make ready 1 tsp tumeric
- Prepare 2 tbsp desicated coconut
- Take 1 red chilli pepper
- Get 1 dash red wine
- Prepare 1 tbsp honey
- Take 1 can chickpeas
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. 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.
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.
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. Well, it takes ideas from Moroccan cuisine and translates them into an everyday stew recipe. 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.
So that is going to wrap this up with this special food moroccan stew recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
