Moroccan Stew Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Chuck steak - 500 grams / 1 pound, cut into 2 ½ cm / 1 inch cubes | ||
| Beef stock - 2 cups / 500 milliliters/ 16 fluid ounce | ||
| Cinnamon | 2 Teaspoon | |
| Honey | 2 Tablespoon | |
| Turmeric | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Raisins | 60 Gram | |
| Dried apricots | 60 Gram | |
| Baby onions - 8 | ||
| Orange juice | 2 Tablespoon | |
| Almonds - 60 grams / 2 ounce blanched | ||
| Ground black pepper | 1 | |
Directions
MAKING
1. In a heavy-based saucepan Heat oil and cook meat over a high heat for 4-5 minutes or until browned on all sides.
2. Stirring in stock and cinnamon, bring to the boil, then reduce heat and simmer for 10 minutes, stirring to lift any sediment from base of pan.
3. To the pan add honey, turmeric, nutmeg, raisins and apricots, cover and simmer for 30 minutes.
4. Stir in onions, orange juice and almonds and simmer, uncovered, for 30 minutes longer until meat is tender.
SERVING
5. Season to taste with black pepper and serve.
1. In a heavy-based saucepan Heat oil and cook meat over a high heat for 4-5 minutes or until browned on all sides.
2. Stirring in stock and cinnamon, bring to the boil, then reduce heat and simmer for 10 minutes, stirring to lift any sediment from base of pan.
3. To the pan add honey, turmeric, nutmeg, raisins and apricots, cover and simmer for 30 minutes.
4. Stir in onions, orange juice and almonds and simmer, uncovered, for 30 minutes longer until meat is tender.
SERVING
5. Season to taste with black pepper and serve.
Chef
