Marrakesh Beef Stew

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

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

Ingredients

Africa
Morocco
Marrakesh
Stew
Main course
Spicy
Mediterranean

Ingredients

Method