Morroccan Lamb Stew
got this recipe from one of my boss. she's really good in cooking meat.
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Ingredients
| 1 tablespoon | vegetable oil |
| 1 lbs (450g) | beef bottom round steak, cut into 2.5 cm (1 in.) cubes |
| 3 cloves (minced) | garlic |
| 1 finely chopped | onion |
| 1/2 teaspoon | ground ginger |
| 1/2 teaspoon | ground cinnamon |
| 1/2 teaspoon | ground nutmeg |
| 1/2 teaspoon | ground turmeric |
| 1/2 teaspoon | fennel seed |
| 3/4 teaspoon | cummin |
| 1/2 teaspoon | red pepper |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1/4 cup | golden / dark seedless raisin |
| 1, cut into 2cm, chunk | potato |
| 1, chopped | celery stalk |
| 1, sliced | carrot |
| 3 (tiny sliced) | tomato |
| 3 cups | chicken broth |
| 4 tablespoons | soy sauce |
| 15oz (440ml) | chickpeas |
Instructions
- 1
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In large non-stick saucepan or pot over medium-high heat, heat oil.
- 2
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Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns.
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- 3
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Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.
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- 4
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Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add tomatoes, carrots, potatoes, reserved beef, broth and soy sauce.
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- 5
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Add the broth, stir well, cover, and bake in a preheated 350 degree (160C) oven for 1.5 hours.
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- 6
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Add the raisins and chickpeas, salt and pepper, cover, and continue to bake until the meat is tender. (abt 30mins)
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Recooks
Try recook this recipe and share with the owner and us
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