Spicy Moroccan Stew Recipes

SPICY MOROCCAN LAMB STEW

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place a frying pan over medium heat and add the olive oil.
• Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant.
• Add the garlic and chopped onion to the frying pan then stir to coat with the spices.
• Cook the onions until translucent then add the cubed lamb.
• Stir and cook for 5 minutes until the lamb is cooked through.
• Transfer the lamb mixture into an oven-proof casserole dish. Add the jalapeno pepper, brown sugar, sliced dates, raisins, olives, cardamom pods, paprika, salt, chickpeas, fresh chopped tomatoes, and tinned tomatoes. Stir well to combine.
• Cook in preheated oven for 1 hour, checking after 30 minutes to ensure it has not dried out. Add one cup of water if necessary.
• Serve with boiled rice or flat breads and top with toasted almonds.

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 SPICED GOAT STEW

Steps:

• Gather the roasted spice mixture ingredients.
• Mix cumin seeds, caraway seeds, fennel seeds, whole cloves, cardamom seeds, and ras al hanout together in a small bowl.
• Heat a large frying pan , sprinkle spice mix in and cook for 1 minute, shaking the pan constantly and taking care not to burn.
• Once cooked, tip the spice mix into a screw-top jar and set aside.
• Gather stew ingredients as well as prepared spice mix.
• Pat the chunks of goat meat dry with a paper towel.
• Place meat into a bowl. Add the yogurt, mint, garlic, and stir well. Cover, and place in the fridge and leave to marinate for a minimum of 3 hours, or even better, overnight.
• When ready to cook the meat, heat the butter and 4 tablespoons of the oil in a heavy-bottom pot, add the onions and cook gently for 5 minutes until soft.
• Add the ginger, 3 tablespoons of the spice mix from the recipe you made earlier, and stir.
• Then add the tomato paste and stir again.
• Add the beef stock, bring to a boil, reduce the heat, and simmer for 15 minutes.
• Pour the sauce into a food processor and blend thoroughly.
• Pass the sauce through a fine sieve into a bowl, and set aside. Preheat the oven to 325 F/160 C/Gas 3.
• Reheat the pot over medium-high heat, add the remaining oil, and once hot, add the cubed meat and fry for several minutes until the meat is lightly browned.
• Pour the pureed sauce over the meat, bring to a boil, and cook, uncovered, for 5 minutes.
• Cover the pot with its lid and place in the middle of the preheated oven. Cook for 4 hours, stirring occasionally and making sure the meat is always covered with the sauce. If the sauce is drying up, add a little boiling water and lower the heat.
• After the 4 hours, remove from the oven, the meat should be soft and tender (if not, return to the oven for a little longer). Check the seasoning and season with additional salt, if needed. Before serving, chop the fresh cilantro and add to the stew. Serve with grilled Moroccan flatbreads and/or plain boiled rice to soak up the lovely sauce.

SPICY MOROCCAN STEW

Steps:

• In 10-inch skillet, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer until carrots are just tender-crisp, about 5 minutes. Drain carrots; set aside.
• Meanwhile, in large ziptight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 teaspoon salt. Add chicken and toss until evenly coated.
• In a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicke and cook until evenly browned, about 5 minutes per side. With tongs, transfer chicken to large bowl.
• Reduce heat to medium. Add onion, zucchini, and remaining 1/4 teaspoon salt, and cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. Add carrots and 1/4 cup water, and cook 5 minutes longer.
• To vegetables in skillet, add tomatoes with puree, garbanzo beans, and chicken; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer until juices run clear when thickest part of thigh is pierced with knife, about 10 minutes.
• Meanwhile, prepare couscous as label directs.
• To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with chopped cilantro.

MOROCCAN CHICKEN STEW

Steps:

• In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
• Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
• Bring to a gentle boil over medium-high heat.
• Reduce the heat to low.
• Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
• Enjoy!

SPICY MOROCCAN TURKEY STEW WEIGHT WATCHERS

Steps:

• Combine the beans, broth, carrots, curry, cinnamon, and cayenne in a large saucepan; cover and bring to a boil.
• Cook, uncovered, until the carrots are tender, about 2 minutes. Stir in the turkey. Reduce teh heat and dsummer until the turkey is heated through, about 1 minute.
• Stir in the arugula and cook until wilted, 1-2 minutes.
• Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous and salt. Cover and remove from heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with fork and serve with the stew.