Best 2 Spicy Moroccan Stew Recipes
Embark on a tantalizing culinary adventure with our exquisite Spicy Moroccan Stew, a symphony of flavors that will delight your palate. This traditional North African dish is characterized by its vibrant red hue, a testament to the generous use of aromatic spices like cumin, paprika, and cayenne pepper. Succulent chunks of lamb or beef are braised in a flavorful tomato-based sauce, infused with the warmth of ginger, garlic, and a hint of sweetness from dried apricots. The stew is complemented by tender vegetables like carrots, potatoes, and zucchini, which soak up the rich and savory broth. As the stew simmers, the kitchen is filled with an enticing aroma that promises a hearty and satisfying meal. Moroccan cuisine is renowned for its intricate spice blends and vibrant flavors, and this stew is a perfect representation of that culinary heritage. It can be served with couscous, rice, or crusty bread for a complete and authentic Moroccan dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY BEEF STEW WITH MOROCCAN SPICE RUB
The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.
Provided by Vidya
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 430 calories, Carbohydrate 24 g, Cholesterol 62.5 mg, Fat 23.2 g, Fiber 4.7 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 218.1 mg, Sugar 10.1 g
SPICY MOROCCAN STEW
Here is a skillet recipe from Good Housekeeping that looks so easy and tasty and so colorful. Not sure about the zucchini though, may omit that part. I can't wait to try it over couscous!
Provided by RandomChef
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Tips:
- For the best flavor, use a combination of fresh and dried spices.
- If you don't have any ras el hanout, you can substitute a mixture of cumin, coriander, ginger, nutmeg, and cinnamon.
- To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the stew over low heat until it is warmed through.
- Serve the stew with couscous, rice, or your favorite bread.
Conclusion:
This spicy Moroccan stew is a flavorful and satisfying dish that is perfect for a cold winter night. The combination of spices and vegetables creates a complex and delicious flavor that will warm you from the inside out. Serve the stew with your favorite sides and enjoy!
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