Easiest Way to Make Homemade Moroccan Stew
Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Make Super Quick Homemade Moroccan Stew. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Moroccan Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moroccan Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Moroccan Stew is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Moroccan Stew estimated approx 1 hour 15 mins.
To begin with this recipe, we have to prepare a few components. You can have Moroccan Stew using 15 ingredients and 9 steps. Here is how you can achieve it.
not much left! :-)
Ingredients and spices that need to be Make ready to make Moroccan Stew:
- 500 grams left over cooked chicken/beef/lamb
- 1 can chopped tomatoes
- 1/2 pints stock
- 1 onion
- 2 clove garlic
- 4 tbsp olive oil
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp tumeric
- 2 tbsp desicated coconut
- 1 red chilli pepper
- 1 dash red wine
- 1 tbsp honey
- 1 can chickpeas
Instructions to make 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.
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