Moroccan Stew
Moroccan Stew

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, moroccan stew. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Moroccan Stew is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Moroccan Stew is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. 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. Prepare 500 grams left over cooked chicken/beef/lamb
  2. Take 1 can chopped tomatoes
  3. Take 1/2 pints stock
  4. Take 1 onion
  5. Take 2 clove garlic
  6. Make ready 4 tbsp olive oil
  7. Prepare 1 tsp cinnamon
  8. Make ready 1 tsp ground ginger
  9. Prepare 1 tsp cumin
  10. Take 1 tsp tumeric
  11. Take 2 tbsp desicated coconut
  12. Take 1 red chilli pepper
  13. Prepare 1 dash red wine
  14. Make ready 1 tbsp honey
  15. Make ready 1 can chickpeas

Pour the vegetable broth into the pot. Melt butter in a large pot over medium heat. 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.

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 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. 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!

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