Marrakesh Stew Recipes

Steps:

• Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
• Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
• Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Steps:

• Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
• Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
• Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Steps:

• In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
• In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
• Add the onion and cook for 3 minutes, or until it begins to brown slightly.
• Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
• Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
• Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
• Serve warm garnished with cilantro.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

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.

Steps:

• Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.
• Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.
• Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

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.

Steps:

• In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
• In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
• Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
• Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
• If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
• Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Steps:

• In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.