Marrakesh Beef Stew

Name: Marrakesh Beef Stew
Yield: Serves 4
Cuisine: Moroccan
Ingredients: roughly chopped fresh parsley for garnishing; 2 Tbsp cake flour; 3 medium carrots, sliced; 1 onion, roughly chopped; 2 Tbsp olive oil; 1 green pepper, roughly chopped; ½ × 400 g can chopped tomatoes; 2½ cups chicken stock; 1 cup uncooked couscous; 1 × 410 g can chickpeas; ¼ cup orange juice; 1 brinjal, unpeeled and sliced; pomegranate arils for garnishing; yoghurt for serving; 2 Tbsp tomato paste; ½ tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp cayenne pepper; ½ cup water; salt and pepper to taste; ½ tsp dried mint; 1 kg boneless beef shin, cut into 1.5cm chunks and most fat removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

POMEGRANATES, COUSCOUS, CINNAMON AND CHICKPEAS ARE QUINTESSENTIALLY MOROCCAN. HERE, THIS COMBINATION OF INGREDIENTS CREATES A DELICIOUSLY FRAGRANT MEAL THAT EVOKES THE COLOURS AND AROMAS OF THE ANCIENT SOUK FOR WHICH MARRAKESH IS FAMOUS. TRADITIONALLY, THIS DISH IS COOKED IN A TAGINE, A CONICAL EARTHENWARE POT. THE DISTINCTIVE SHAPE OF THE TAGINE ALLOWS THE FOOD TO REMAIN MOIST DURING THE COOKING PROCESS WHILE CREATING CIRCULATION WITHIN THE POT, THEREBY INFUSING THE FOOD WITH THE ASSORTED