Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Morrocan Stew. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Morrocan Stew Recipe. Reviews for: Photos of Make-Ahead Vegetarian Moroccan Stew. Moroccan beef stew is a unique savory and sweet combination with dried apricots and raisins.
You can have Morrocan Stew using 16 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Morrocan Stew
Take 1/4 of onion, chopped.
Make ready 1/4 cup of celery, chopped.
Prepare 1/2 of carrot, chopped.
Make ready 3 clove of garlic.
Make ready 1 cup of cauliflower, chopped.
Prepare 1/2 can of kidney beans.
Prepare 1/2 can of diced tomatoes.
Take 1/2 tsp of ground cumin.
Take 1/2 tsp of turmeric.
Make ready 1/2 tsp of curry powder.
You need 1/2 tsp of cayenne pepper (omit or lessen of you don't like it too spicy).
Make ready of salt and pepper.
You need 1 of vegetable broth or water, enough to almost cover all your vegetables (about 2-4 cups depending on how much you make).
You need 1 tbsp of olive oil.
Take 2 of servings basmati rice (or white or brown if you prefer).
Take 1 tbsp of Greek yogurt.
To make it in advance, just cook the spices and chop the vegetables the night before.Where to eat the best Stew in Morocco.The best traditional places that serve Stew, recommended by food professionals.View all recommended restaurants in the world.
Morrocan Stew instructions
Chop up carrot, celery, onion, garlic, and cauliflower..
Heat olive oil and add onion, celery, and carrot and let cook on medium for a few minutes. Then add the garlic and cook another additional minute or so. Add in the cumin, turmeric, curry powder, cayenne, salt and pepper and cook the spices in for another couple minutes..
Add in the chopped cauliflower (uncooked) and toss to coat in the spice mixture. Cook for just about a minute making sure nothing is burning..
Add tomatoes and kidney beans. The pan will be very hot! Stir quickly to coat everything and then add your broth or water after mixing everything before anything has a chance to burn or stick to the pot. You don't want everything to be totally covered, there should be just enough to simmer in without being too liquidy. Partially (mostly) cover with a lid and let everything simmer for about 15-20 minutes or until cauliflower is just about tender and liquid is mostly boiled off. You may want to check in and give it a stir or two and make sure there is still enough liquid from time to time..
When the cauliflower is tender, remove the lid and let most of the additional liquid cook in and boil off. When you have a nice stew-like texture and everything is tender, and liquid mostly boiled off, it's ready to eat! I serve this with basmati rice, naan bread, and a dollop of Greek yogurt is a super nice addition (an absolute must in my case!) of flavor and to meld in with all the spices..
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