Moroccan Spiced Goat Stew Food

MOROCCAN VEGETABLE STEW

Steps:

• In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
• Add all the dry spices and stir-fry this for 1 minute more.
• To this add the stock and the tomatoes, simmer for 10-15 minutes.
• Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

SPICY BEEF STEW WITH MOROCCAN SPICE RUB

Steps:

• Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
• Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
• Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
• Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
• Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

MOROCCAN SAUSAGE STEW

Steps:

• In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
• To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
• Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.

PERUVIAN LAMB OR GOAT STEW

Steps:

• Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
• Lay lamb chunks flat in a flat bottom bowl or pie dish.
• Mix together 2 cloves diced garlic, 1 tspn. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard.
• Pour evenly over your lamb.
• Spread the last tsp of mustard over the top of the lamb meat.
• Let stand for 2-4 hours.
• Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock.
• Mix until well blended.
• Peel yucca root and slice into 1 inch cubes.
• Place cubes in a pot full of water and bring to a boil.
• Boil until yucca is easily penetrated with a fork, then set aside.
• Once the meat is marinated, place oil in pan and heat.
• When oil is warm, add the meat without the marinade.
• Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
• Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock.
• When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender.
• Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
• Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
• Add yucca root and stir.
• Let sit for 5 more minutes, then remove from heat.
• Serve with spiced rice.