Moroccan Food Monday
Business up front, party in the back. Let’s Moroc-and-roll. (I couldn’t help myself.)
1.5 T olive oil
1.5 lbs lamb or beef, cubed
spices:
2 tsp ras el hanout
1 tsp saffron
1 tsp coriander
salt and pepper
produce:
1 large onion, chopped
1 can fire roasted tomatoes
8 oz baby carrots (I used multi-color carrots to up the pretty factor)
1/2 c kalamata olives
1/4 c chopped cilantro
Instructions:
1. Preheat oven to 250
2. Season beef with salt and pepper, heat olive oil in skillet, brown beef; add onions, cook 2 minutes
3. Add spices, mix well, pour in tomatoes, carrots, and olives
4. Transfer to a tagine or dutch oven and cook for 90 minutes
5. Garnish with cilantro before serving
6. Serve with couscous, rice, or pita. Makes 6 servings.
Even though I’m obsessed with Moroccan architecture, art, and food, to my shame and dismay, I’ve never been. There is also a depressing lack of restaurants offering Moroccan cuisine in my area. I had little choice but to figure out how to make it at home. Have you ever looked up Moroccan recipes online? Most greet you with a list of ingredients a mile long, many of which you may never have heard of or like. I’m easily intimidated, so I set out to piece together a meal using the ingredients I enjoy and came up with this recipe. Enjoy!