Moroccan Pot Roast Food

MOROCCAN POT ROAST

Steps:

• In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

MOROCCAN FIG PORK ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
• Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
• Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

MOROCCAN POT ROAST RECIPE

Steps:

• Make the spice mix: In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika and pepper.
• Heat the oven: Set an oven rack near the bottom of the oven. Preheat the oven to 325ºF (or 160°C).
• Season and sear the meat, then add vegetables, spices: Sprinkle the roast all over with salt and pepper. In a large Dutch oven or other oven-safe pot with a lid, heat the oil. Add the beef and brown it on all sides, about 4 minutes per side. Add the onion, carrots and bay leaves to the pot. Stir in the spice mix.
• Braise the meat: Add the water and pomegranate juice to the pot and bring to a simmer. Cover the pot and place in a 325°F (or 160°C) oven for 2 1/2 hours, turning once halfway through the cooking time. When the meat is fork tender, remove it from the oven. (If it is not tender enough, leave it in a little longer.)
• If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.
• Finish the sauce: Transfer the meat to a platter and cover loosely with foil. Set a strainer over a bowl and pour the sauce through. Press on the solids to extract as much liquid as possible. Discard the solids and skim off the fat from the liquid. Add the lemon juice and taste. Add more salt and pepper, if you like.
• Serve the pot roast: Slice the meat and serve in shallow bowls on top of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.

MOROCCAN CHICKPEA POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
• Cook on both sides until seared well, 6-8 minutes on each side.
• Remove the beef from the pot and add in the onions.
• Sauté until translucent and lightly browned, about 3 to 4 minutes.
• Add in the garlic, carrots, chickpeas, remaining seasonings, beef broth, and dried apricots and stir well.
• Add the beef back to the pot, cover and cook in the oven for 3 hours.