MOROCCAN BEEF & CAULIFLOWER
Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.
Provided by FDADELKARIM
Categories Cauliflower
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
- Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
- Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
- Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).
MOROCCAN BEEF STEW WITH DATES
This Moroccan beef stew with dates produces fork-tender meat that falls off the bones. The contrasting flavors from the sweet dates and hot spicy paprika create a flavorful gravy that is absolutely delicious over steamed rice or couscous.
Provided by Veena Azmanov
Categories Dinner
Time 2h10m
Number Of Ingredients 22
Steps:
- Trim off excess fat from the meat. Using a sharp chef's knife and sturdy cutting board cut the beef into large bite-size cubes and set aside.
- Season with salt, pepper, and toss in the flour - coat well.Tip - The flour gives these that toasted brown look and will help thicken the sauce later.
- In a pan or Dutch oven pot over medium heat sear the beef on all sides. Tip - Cook 2 minutes on one side before you turn over. Then cook 2 minutes on the other side as well.
- Once the beef is browned - add in the chopped onions, garlic, and ginger - saute a minute.
- Then, add the tomato paste, spices (paprika, cinnamon and cumin) - broth, and bay leaves.
- Season again with salt and pepper and sprinkle the chopped dates all over making sure they do not clump in one place. Combine well.
Nutrition Facts : ServingSize 199 g, Calories 214 kcal, Carbohydrate 15.4 g, Protein 19.4 g, Fat 8.8 g, SaturatedFat 2.7 g, TransFat 0.2 g, Cholesterol 54 mg, Sodium 141 mg, Fiber 1.6 g, Sugar 8.4 g, UnsaturatedFat 5.9 g
MOROCCAN BEEF STEW
Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night! It's perfect slowly simmered on the stovetop, in the oven or pressure cooker.
Provided by By: Carol | From A Chef's Kitchen
Categories Soups and Stews
Time 2h
Number Of Ingredients 27
Steps:
- Combine flour, salt and pepper on a plate and dredge beef pieces.
- Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
- Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
- Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
- Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
- Garnish with celery sprigs and serve with harissa.
- Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
- Remove stems and seeds and transfer to a food processor or blender.
- Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
- Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew.
Nutrition Facts : ServingSize 1, Calories 358 kcal, Carbohydrate 40 g, Protein 5 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1664 mg, Fiber 7 g, Sugar 24 g, UnsaturatedFat 18 g
BOMBAY BEEF & CAULIFLOWER
Make and share this Bombay Beef & Cauliflower recipe from Food.com.
Provided by Dancer
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
- Heat a large oiled non-stick skillet over high heat.
- Add meat and saute 3 minutes or until browned.
- Remove from skillet and set aside.
- Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
- Return meat to skillet; stir in yogurt mixture.
- Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
- Toss with pasta before serving.
- Garnish with toasted almonds, if desired.
- Good served cold as a luncheon salad.
MOROCCAN CAULIFLOWER WITH SPICES
An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary.
Provided by Baz231
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
- Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice.
- Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.).
MOROCCAN BEEF TAGINE
A quick and easy Moroccan tagine style dish, a beef stew with an amazing array of flavours!
Time 45m
Yield 4
Number Of Ingredients 25
Steps:
- Cook the ground beef, onions and carrots in a large saucepan over medium-high heat, breaking the beef apart as it cooks, until the beef is cooked, before draining off and excess grease.
- Add the garlic, ginger, paprika, cumin, coriander, cinnamon, cardamom, cayenne, and tomato paste, and cook until fragrant, about a minute.
- Add the broth, dates, apricots, raisins, olives, preserved lemon, honey, harissa and saffron, bring to a boil, reduce the heat and simmer, covered for 20 minutes.
- Server garnished with almonds, cilantro and parsley.
Nutrition Facts : Nutrition Facts Calories 512, Fat 28g (Saturated 9g, Trans 1g), Cholesterol 80mg, Sodium 448mg, Carbs 68g (Fiber 8g, Sugars 53g), Protein 26g Nutrition by
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- Heat a large non stick skillet over medium heat. Add the butter and the thinly sliced onions. Sprinkle with salt. Once they are sizzling, lower the heat. Basically you are going to caramelize these onions while you cook the rest of the meal, so keep an eye on them, tossing occasionally and turning down the heat as needed. By the end you will have turned the heat quite low, but in the beginning I like to let them get some color. Don't be afraid to splash some water on them if needed (1-3 tablespoons at a time) to prevent scorching or sticking.
- Heat a second large stainless steel skillet over another burner, medium high. Add and heat the oil. When it is shimmering, add the finely chopped onion with a pinch of salt. Cook, stirring, until they are light golden brown, maybe 5-7 minutes.
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- Peel off the leaves of the cauliflower and then remove the stalk, making sure not to cut out too much of the core, as you want the whole head intact. Slice the stalk into ~ 0.5cm slices.
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From whatscookingamerica.net
Cuisine MoroccanCategory Side DishServings 4-6Total Time 1 hr 10 mins
- Cut away the leaves and most of the core (cut stem flush with the bottom of the head to allow it to site steadily), leaving the cauliflower head intact.
- In your food processor, add garlic and ginger and grind to a paste. Add the Raz el Hanout Moroccan Spice, salt, and yogurt. Process, adding the lemon juice a little at a time. You want the marinade to be thick enough to adhere to the cauliflower, add yogurt and mix.
- Place cauliflower in a large bowl, and spread the prepared marinade on all surfaces. Marinate in refrigerator for several hours.
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5/5 Total Time 2 hrs 55 minsCategory Casseroles, StewsCalories 403 per serving
- 1 Heat the oven to 140°C/fan 120°C/ gas 1. Heat 1 teaspoon of the olive oil in a large, non-stick frying pan over a medium-high heat. Brown the meat, turning occasionally, for 3–4 min (you may need to do this in batches). Transfer the beef to a lidded casserole dish or tagine. Add 3 tablespoons water to the frying pan and swirl it around, scraping up any meaty residue. Add this deglazing liquid to the casserole dish or tagine.
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