Moroccan Stew (Yield: 6-8 servings) ½ lb beef, cubed 1 TB olive oil 2 medium-large onions, diced 4 cloves garlic, minced 2 small chilies, minced (optional) 1 tsp coriander 1 tsp cumin 1 tsp paprika ½ tsp cinnamon ½ tsp curry ¼ tsp black pepper 2 bouillon cubes 1 bay leaf 5 c water 1 (28 oz) can petit diced tomatoes (with the juice) 2 large carrots, diced 2 c chopped kale (slightly packed) ½ c red lentils ½ c brown lentils 1 (15 oz) can chickpeas, rinsed and drained ½ c golden raisins ¼ c fresh chopped parsley or cilantro (for garnish) Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little. Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender). Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes. Stir in the chick peas and turn off the heat. Serve with fresh chopped parsley on top. Serving Suggestions: This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice. Substitutions for the Beef: You can use any number of things in place of the beef. Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour. I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas. If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein. Indian Stew: Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 tsp turmeric, and add 1 TB lemon juice.
Posted on: Tue, 06 Aug 2013 04:58:17 +0000
Trending Topics
Recently Viewed Topics
© 2015