Morocco on a Plate by Hofberg Caroline

Author:Hofberg, Caroline [Hofberg, Caroline]
Language: eng
Format: mobi
Publisher: Skyhorse Publishing
Published: 2013-12-31T23:00:00+00:00

4–6 servings

approx 2 lbs (1 kg) lamb meat, boneless

olive oil

salt and freshly ground pepper

2 onions

4 garlic cloves

1 large carrot

1 packet (½ g) saffron threads

1 tsp ground cumin or ras el hanout (p. 23)

1 tsp ground ginger

1 tsp paprika

4 cups (1 liter) water

3 tbsp veal stock (buy at a specialty food store, or substitute with 2 beef bouillon cubes)

1 lb (500 g) firm potatoes

14 oz (400 g) canned chickpeas

½ lb (500 g) merguez, or other spicy sausage

½ cup (100 ml) chopped parsley

½ cup (100 ml) chopped cilantro

serve with:

tasty bread

Cut the meat into one-inch cubes. Brown it, a little at a time, in olive oil. Add salt and pepper and set aside.

Slice the onions and chop the garlic. Peel and dice the carrot finely.

Sauté the vegetables with olive oil, in a large stew pot, without browning them. Add the spices when they’re almost done. Add the meat to the pot, pour in the water and veal stock, cover with a lid, and cook over low heat for about an hour.

Peel and chop the potatoes coarsely. Rinse and drain the chickpeas.

Add potatoes and sausage to the pot and cook for another fifteen minutes. Add the chickpeas when only a few minutes remain.

Remove the sausage, cut it into smaller pieces, and return them to the stew. Season to taste with salt and pepper, add the herbs, and stir.

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