We might not be able to travel at the moment but we can take a journey with our food. This Moroccan dish is made with a Ras El Hanout spice mix. Every spice shop in Morocco prides them-self with their own special blend. Some of these spice blends have over 30 different herbs and spices. A great recipe where you can play with the base spices to create your own special blend.
Ras El Hanout Spice Mix
- 4 tsp Smokey Paprika
- 4 Ground Cloves
- 1.5 tsp Ground Coriander
- 1.5 tsp Ground Ginger
- 1 tsp Ground Cardamom
- 1 tsp Turmeric
- 0.5 tsp Black Pepper
- 0.5 tsp Cinnamon
- 0.5 tsp Nutmeg
- 2 Tbsp Olive Oil
- 1 Diced Onion
- 600 gms Diced Beef
- 1 tin Crushed Tomatos
- 5 Potatoes
- 10 Dried Apricots Diced you can replace with dates, prunes or sultanas
- 1 Cup Beef Stock
- 1 Cup Water
- Mix your spices and coat the meat.
- Add the oil to a heavy based saucepan and sweat your onions on low heat for 5 minutes.
- Add the beef to brown.
- Add remaining ingredients and simmer with the lid on for approximately an 1.5 hours checking occasionally. Add more water if required.
- When your beef is falling apart remove from the heat and serve with cous cous or rice. Don't forget your glass of Henry Holmes Barossa Shiraz from https://winenutt.com.au
Depending on your cut of meat you may need to cook longer that 1.5 hours until you meet is tender.
Serving: 250gCalories: 593kcalCarbohydrates: 73gProtein: 43gFat: 16gSaturated Fat: 4gCholesterol: 93mgSodium: 363mgPotassium: 2395mgFiber: 11gSugar: 19gVitamin A: 1927IUVitamin C: 64mgCalcium: 127mgIron: 8mg
Tried this recipe?Let us know how it was!