Moroccan beef or lamb Cooked with love

This dish has a little bit of eastern magic, that will transport to Marrakesh without leaving the kitchen, the smells of the spices are divine while you leave it to simmer for a few hours on the hob. The only thing that’s essential with is dish is time, leave it to cook slowly so the beef or lamb can tenderise and absorb all those lovely Eastern flavours
Another ingredient I like to add when cooking is love, loads of love. When I cook with Yum I always tell her the finest ingredient in this recipe is love. (soppy I know)  She will look at me with a little confused face and ask “ but how do you put love into the food mammy? And I show her,..
When seasoning any dish with salt and pepper I pretend to sprinkle in a little love in by taking a pinch of air from the palm of my hand adding it to the pan and then I’ll taste it. She will watch me all wide-eyed in astonishment! “That’s what was missing, “ I say. When she’s eating it she will sometimes say “this is so yummy, can really taste the love in there”. ( also when she doesn’t like a dish she will tell me I didn’t put enough love in it 😉
It’s kinda running joke we have Now and hopefully, it creates great memories of us cooking together as she gets older
Note.. you can use beef or lamb in this dish..

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Jolene x

Ingredients

500g of Stewing beef or lamb
Tablespoon of flour seasoned with salt and pepper
2 onions
2 cloves of garlic
100g raisins
400g of passata
100 MLS beef stock cube
2 tablespoons of honey
1 tablespoon of tomato puree
1 tablespoon ground ginger
1 teaspoon of cinnamon
1 tablespoon turmeric
1 tablespoon of paprika
½ teaspoon chilli powder
100 g of toasted sliced almonds (optional to serve)

Method (serves 4 )

you will need a mixing bowl and a saucepan
Flour your beef or lamb and chop onions and crush garlic
Heat 1 tablespoon of olive oil in your saucepan over a medium heat and brown the lamb or beef and leave to one side
add another drizzle of oil and cook onion and garlic until the onion has softened, add the beef or lamb back in
Sprinkle in ginger, cinnamon, turmeric paprika and chilli powder and mix cooking for a minute or two.
Pour in passata and beef stock and tomato puree.. And season with salt .. pepper add a little love 🙂 let it bubble and then turn the hob down to low
Finally, add in the honey and raisins
cover with a lid and simmer on a low heat for 4 hours
Serve topped with toasted almonds and coriander.. (optional) and spiced couscous
To make an easy spiced couscous make it according to packet instructions with a chicken stock cube.. Add in a tablespoon of chutney and a teaspoon of mild curry powder

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