Moroccan Veal Stew Recipes

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 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:

• 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:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

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:

• Chop onions and sweet potato.
• Microwave sweet potato for 3 minutes.
• Prepare spices in a bowl, mix.
• Heat oil in a very large pan
• stir fry onions, mushrooms and sweet potatoes and chickpeas in oil and spices on medium heat.
• After 5 min, add the tomatoes, the lemon juice and chicken broth.
• raise the heat, and place the fillets on top of everything in pan.
• Allow liquid in pan to boil.
• Place fillets under liquid, immerse them completely.
• Place a cover on the pan.
• Cook, check, and turn over fillets.
• Cook until fillets are a soft gray color. (test to make sure the inside is also cooked).
• Remove fillets and cut into smaller cubed pieces
• Replace veal into pan and allow to simmer for 5 minutes.

Steps:

• Combine first 6 ingredients in food processor and blend. Dredge veal in flour and brown in the olive oil in two batches, in 4-5 quart Dutch oven. Remove to plate. In same pan, sauté the onions, fennel, and carrots until softened and slightly browned, deglazing the brown bits from the veal with 1/4 cup of the water. Add the Madeira mixture, beef broth, remaining 1/2 cup water, veal, yams, and figs, and bring to a simmer. Bake in 375 oven for one hour, until veal and yams are quite tender. Remove solids to an oval or rectangular casserole, reduce sauce over medium high heat until thickened and glossy, and pour over the meat and vegetables. May be served immediately or refrigerated overnight and reheated. Serve over egg noodles lightly tossed with butter and parsley.

Steps:

• In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
• Add potatoes, squash, onions, and carrots.
• Stir frequently for about 10 minutes until onions are golden brown.
• Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
• Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
• Meanwhile prepare couscous as directed on package, using broth instead of water.
• Stir cilantro into stew and adjust seasoning with salt if desired.
• Serve over warm couscous.

Steps:

• Heat the olive oil in a large heavy-based pan over a medium heat.
• Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
• Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
• Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
• Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
• Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
• To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.

Steps:

• In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
• Add all the dry spices and stir-fry this for 1 minute more.
• To this add the stock and the tomatoes, simmer for 10-15 minutes.
• Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.

Steps:

• Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
• Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
• Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
• Taste stew and season with more salt, if desired.

Steps:

• Stir hot water and tomato bouillon together in a bowl until dissolved.
• Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
• Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
• Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

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.