CROCK POT BEEF MARRAKESH
Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.
Provided by RubberDucky AU
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
- Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
- Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
- Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!
BEEF MARRAKESH RECIPE - (3.9/5)
Provided by á-77268
Number Of Ingredients 12
Steps:
- Heat a oil in a deep-sided pan on high and fry onion until browned. Remove and put aside. Heat a more oil on high. Brown beef in small batches, removing each batch before adding the next. Return beef and onion to pan. Add remaining ingredients, stirring to combine. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1-1/2 hours. Stir occasionally. Season to taste. If casserole needs thickening, boil with lid off for 10 to 15 minutes. http://www.not-too-sweet.com/beef-marrakesh/
HOW TO COOK FREEKEH
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
- Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.
MARRAKESH STEW
This one-pot Moroccan stew, courtesy of reader Sonya Labbe in Los Angeles, is packed with spicy flavor and healthy vegetables. Make this on a weekend and freeze the leftovers for a fast weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 16
Steps:
- In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
- Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.
Nutrition Facts : Calories 212 g, Fat 3 g, Fiber 9 g, Protein 6 g
MARRAKESH VEGETABLE CURRY
A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!
Provided by NIBLETS
Categories Moroccan Recipes
Time 50m
Yield 6
Number Of Ingredients 19
Steps:
- In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
- In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
- Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
- Add spinach to pot and cook for 5 more minutes. Serve!
Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g
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