How to make Moroccan-inspired meat stew: Katie's recipe on The Meredith Vieira Show
I went on The Meredith Vieira show (aired January 1st, 2015), to compete in a Comfort Food Cook-Off. I was intimidated by the fact that Padma Lakshmi, the host of the Bravo series Top Chef, would be judging! Luckily...I had nothing to worry about. I won the challenge!
Since I didn't go through the step-by-step recipe on the show, I wanted to make a video of it for you guys so you know how to make it (ahem, the winning dish!).
I used chicken on The Meredith Vieira show, but I also love it with lamb...so I used lamb in the video. The two meats are entirely interchangeable, so choose whichever you prefer!
And a huge shout-out to Food 52 (food52.com), which is where I initially got this recipe. They have so many wonderful recipes, and I really suggest checking out the site, if you haven't already!
Here's what you'll need for the recipe:
-1 teaspoon salt and 1 teaspoon pepper
-1 teaspoon turmeric
-2 teaspoons cumin
-1 1/2 teaspoons coriander
-1 teaspoon paprika
-1 teaspoon cinnamon
-2 pounds boneless lamb shoulder or 4 chicken breasts
-3 tablespoons olive oil
-1 large onion, halved and thinly sliced
-3 cloves garlic, minced
-2 cups chicken stock
-1 cup pitted prunes
-2 cups butternut squash, cubed
-1/2 cup green olives, pitted
-2 teaspoons lemon zest (about one lemon)
-whole wheat cous cous to serve the stew on top of, and parsley to top it all off!
Mix the spices (including salt and pepper) in a large bowl. Toss in the lamb/chicken to coat thoroughly.
Heat 2 tablespoons of olive oil to a Dutch oven and brown the meat. Remove to a plate as cooked.
Lower the heat to medium and add the onion and garlic, cooking for a few minutes, until the onion has become translucent.
Return the meat to the pan and add the stock, prunes, squash, olives and lemon zest.
Bring to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes.
Garnish with the parsley and serve with whole wheat couscous.
I hope you guys love this dish as much as I do :)
Beef and Lentil Stew with Moroccan Spices
This Moroccan-Spiced Beef and Lentil Stew recipe is a flavorful weeknight dinner, offering hearty stew meat, warm spices, plenty of veggies, and good-for-you lentils.
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Each serving boasts 7 grams of fiber and 30 grams of protein thanks to the easy-to-cook slow-cooked lentils.
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Moroccan Lamb Stew | Slow Cooked Lamb with Apricots and Garbanzos | One Pot Dinner Recipe #lambstew
This slow cooked lamb stew is a comforting and warming winter dish. An easy one pot recipe, this stew is loaded with a sweet and savory flavor from the traditional Moroccan spices infused with apricots, carrots, potatoes and the chunks of tender lamb.
Makes approximately 8 servings.
INGREDIENTS:
2 lb boneless leg of lamb, cut into cubes
2-3 tablespoons olive oil
1 large onion, chopped
3-4 large garlic cloves, chopped
3 carrots, in chunks
2 medium potatoes, peeled and cubed
½ cup dried apricots, chopped
Salt and pepper (to taste)
1 cinnamon stick
1 bay leaf
1 ½ teaspoon ground allspice
1 ½ teaspoon ras el hanout spice blend
½ teaspoon ground ginger
1 can of chopped tomatoes
3 cups beef broth (low sodium)
1 can chickpeas, washed and drained
DIRECTIONS:
1. Preheat oven to 350°F (180°C)
2. In a large Dutch oven or ovenproof saucepan, add olive oil.
3. Add in chopped onions and sauté until light golden color.
4. Add potatoes and carrots. Cook for 3-4 minutes.
5. Add salt, pepper, and chopped garlic. Cook for a further minute.
6. Transfer the sautéed vegetables into a dish.
7. In the same pan, add more olive oil.
8. Add in the cubed lamb.
9. Seal and brown the lamb for 5 minutes.
10. Add salt and pepper.
11. Add in the seasonings: cinnamon, bay leaf, all spice,
ground ginger, ras el hanout (Moroccan spice blend), chopped dried apricots
12. Add the vegetables back into the pan, cook for a further 2 minutes.
13. Add in the canned tomatoes, stir.
14. Add in the beef stock and bring to a boil.
15. When the liquid is boiling, cover with the lid and transfer to the heated oven.
16. Leave to slow cook in the oven for one hour.
17. Remove stew from the oven and stir in the chickpeas (garbanzo beans).
18. If the stew needs more liquid, stir in a cup of hot water.
19. Place lid on pan and place back in the oven for 20 minutes.
20. Remove from oven, allow to cool a little before serving.
Serve with fresh pita bread, rice or couscous.
Thank you for watching.
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Easy Moroccan Pumpkin Stew Recipe
When the fall rolls around, we’re always looking for new ways to enjoy pumpkin. We only get the stuff fresh once a year, so we have to make the most of it. Today, we’re taking a look at a recipe for a Moroccan pumpkin stew that will bring a bunch of fall flavors together, including cumin, cinnamon, and more. It will be the perfect start to any fall dinner, or it could serve as a nice lunch. There are a lot of ingredients, but nothing you need to be afraid of. Take a look at this recipe for an easy Moroccan pumpkin stew.
#Recipe #Pumpkin #Morocco
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Moroccan Beef Stew with Lentils
Warm and comforting, sweet and savoury, this Moroccan Beef Stew will give you 30% of your daily iron needs! Make it on the stove or in the Instant Pot.
For the full recipe:
Moroccan Chicken Stew
Moroccan Chicken Stew is hearty and filling. It’s perfect for a winter dinner or any cool evening. Serve this over couscous or rice.
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Ingredients
1/4 tsp saffron threads (See Note 1)
1 large white onion, sliced thin (See Note 2)
4 celery ribs, chopped thin
1 tbsp olive oil
1 tbsp butter (or ghee)
1 tsp salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbsp tomato paste
1 tbsp harissa
2 tbsp flour (or chickpea flour)
1 1/2 cups chicken stock
3 1/2 cups cooked chickpeas, (or 2-15 oz cans, drained)
1 1/2 lbs chicken breast, chopped
4 tbsp pesto
Instructions
In a small bowl add 2 tablespoons of cold water and crush the saffron threads on top. Set aside to bloom.
In a Dutch oven or deep skillet with lid, melt the butter and oil over medium high heat. When butter is melted add the onion, salt and cook for 4 minutes until softened. Add the celery, cumin, garlic powder and black pepper, stir to mix in, and continue cooking for another 6 minutes.
Add the tomato paste and saffron with water. Stir and cook another minute.
Turn heat to low. Sprinkle flour over the onion mixture and stir. Saute for 2 minutes to cook flour then add the chicken stock and stir, sauce will thicken. Cook another 2 minutes.
Add the drained chickpeas and chopped chicken, stir to mix thoroughly and cover with lid. Simmer for 10 minutes.
Divide into 4 bowls and top each with a tablespoon of pesto. Serve immediately.
Notes
1. Crush the saffron threads between fingers or grind into a powder before adding to the water. Some people add to hot water, some to cold or even sprinkle on top of an ice cube and allow it to melt before using. Do whatever is your preference.
2. Trim both ends from onion. Cut in half from root to tip and remove, discard skin. Place onion cut side down (with cut top and bottom vertical) and slice vertically across the grain, making thin, long strips.
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