Moroccan Beef with Apples & Sultanas
1 kg
gravy beef, cubed
2 tbs
olive oil
1 tbs
butter
3 garlic
cloves, crushed
1 large
onion, thinly sliced
2 tbs Spice Fusion Moroccan Spice Blend
3-4 cups
water
salt and
cracked pepper to taste
1 cup
raisins
2 tbs
honey
2 Granny
Smith apples
1 tbsp toasted
sesame seeds
- Heat oil and ½ tbsp butter in large saucepan.
- Fry beef in batches until coloured on all sides; remove from pan and set aside.
- Add remaining butter and saute onions and garlic until golden.
- Add Moroccan Spice Blend and fry off for about 30
seconds or until fragrant.
Return beef to pan, stir well. Add water to just cover and season to taste with salt and freshly cracked black pepper. - Bring to the boil, cover and simmer on low heat for 1½ hours.
- Add raisins and honey, cover, and cook for 30 minutes.
- Peel, core and chop apples into cubes, add to beef and cook for another 15 minutes, lid off, or until meat is tender.
- Transfer to a serving dish and sprinkle over sesame seeds.
Marakesh Chicken with Chickpeas & Sweet Potato
3 tbsp olive oil
1 tbsp butter
2 onions, roughly chopped
1 large garlic clove, crushed
2 tbs Spice Fusion Moroccan Spice Blend
1 cinnamon stick
1 can tomatoes pieces
1 can chickpeas, drained and rinsed thoroughly
1 medium sweet potato, peeled and cut into cubes
2 tbsp unsalted chopped pistachios
Coriander leaves to garnish
- Heat 2 tablespoons of the oil and butter in frying pan.
- Add chicken pieces in batches and cook until golden brown all over.
- Meanwhile, heat remaining tablespoon of oil in large saucepan; add onion and garlic and cook until onion is translucent.
- Add sweet potato, then 2 cups water or stock and cook, with lid on, until sweet potato is almost tender.
- Add tomato pieces and chicken; stir well.
- Add more water if necessary to barely cover the chicken.
- Simmer, lid off, for about 10 minutes or until the chicken is cooked and the sauce has thickened.
- Add chickpeas and cook until heated through.
- Garnish with pistachios and coriander.
Moroccan Chicken Kofta with Tomato & Cucumber Salad
1 tbsp extra virgin olive oil
½ brown onion, finely chopped
1 garlic clove, crushed
¼ cup unsalted pistachios, chopped (optional)
t tbsp Spice Fusion Moroccan Spice Blend
1 egg, lightly beaten
½ cup couscous
toasted sesame seeds
olive oil spray
Tomato & Cucumber Salad
2 large tomatoes and 1 cucumber, diced
1 tbsp sumac
1 tbsp lemon or lime juice
Coriander leaves to garnish
- Heat oil in small frying pan or saucepan; add onion, garlic, pistachio nuts and Moroccan Spice Blend
- Cook, stirring constantly, for 2-3 minutes; set aside to cool.
- Combine couscous, egg, chicken mince and onion mixture.
- With wet hands, mould the mixture into tourpedo shapes; roll in sesame seeds, then refrigerate for 30 minutes.
- Insert bamboo sticks (which have been soaked in water for at least 30 minutes) into the koftas and spray with olive oil spray.
- Place under pre-heated grill and cook for 8-10 minutes until golden brown all over and cooked through.
- Serve with Tomato and Cucumber Salad and a dollop of yoghurt on the side.
Moroccan Lamb and Chickpeas
2 tbsp EV olive oil
500 g lean lamb (preferably fillet), cut into chunks
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tbsp Spice Fusion Moroccan Spice Blend
400 g can chickpeas
2 tbs honey
2 cups vegetable stock
salt and pepper to taste
toasted slivered almonds and finely chopped flat leaf parsley to garnish
- Add oil to a large heavy saucepan and fry the onions and garlic until golden brown; remove and set aside. Add lamb to the same plan and fry until browned all over.
- Return onion and garlic to pan together wit Moroccan Spice Blend and mix well.
- Add stock, bring to the boil, then reduce heat and simmer for about 1-1/2 hours, stirring occasionally.
- Add honey and chickpeas and continue to cook an additional 30 minutes or until lamb is tender and sauce thickened.
- Scatter almond slivers and parsley over the lamb.
- Serve with couscous or rice.