Moroccan Minted Beef Food

MOROCCAN KEFTA KEBAB RECIPE

Steps:

• In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
• Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
• Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
• Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
• Wrap the cooked kebabs in foil to hold warm until serving.

MOROCCAN SPICED MINCE WITH COUSCOUS

Steps:

• Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
• Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
• Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

MOROCCAN BEEF AND LENTIL STEW

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

MOROCCAN MINTED BEEF

Steps:

• Heat oil in large non-stick pan; cook beef, in batches, until browned all over and cooked as desired.
• Cook onion in same pan, stirring until soft. Add cumin and rind; cook, stirring, until fragrant, Stir in undrained crushed tomatoes; simmer, uncovered stirring occasionally, about 5 minutes or until mixture thickens slightly. Return beef to pan with nuts and mint; stir until hot.

MOROCCAN SPICED BEEF

Steps:

• Prepare grill.
• In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.).
• Serve steaks with chutney. Enjoy!

MOROCCAN BRAISED BEEF

Steps:

• Season the beef with salt and pepper and brown it in the oil in a skillet in batches. (Optional: after each batch you can deglaze the pan by adding some of the beef stock and stirring to loosen the browned bits. Keep this liquid to add to the stew later.).
• Remove beef.
• Add a little more oil and saute the onions (seaoning with salt and pepper) until nicely browned (about 10 minutes).
• Add the garlic and next 5 ingredients and stir for 1 minute. Add the wine and sherry, turn the heat to high and reduce until thick, about 8 minutes.
• Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins.
• Reduce heat to medium-low. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.
• Alternately, put the pot in a 275 to 300 degree oven.
• Taste and adjust the seasoning.
• The stew can be refrigerated and reheated before serving (this helps to bring out the flavours) or served right away.

MOROCCAN GROUND BEEF KEBAB / SKEWERS

Steps:

• Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
• Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
• Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.