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Moroccan Stew





This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore.  I know it might sound weird to put raisins in a stew, but for me they really make the dish!

Ingredients:
(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)

Method:

  1. 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.
  2.  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.
  3.  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. 
  4.  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.

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