I have been working on getting this post up for sometime. It’s been longer between posts than I would really like and I hope to change that. I miss my kitchen! This recipe I originally found in Couscous and Other Good Food from Morocco by Paula Wolfert. If you’re serious about Moroccan food you need to own this cookbook. I loved reading it! (Yes I do read cookbooks!). You can find the original recipe in her book, but I made a few changes. One of my favorite new kitchen tools is a steamer that sits right into a pan. I got mine from Pampered Chef for less than $20 and have used it often – this recipe included.
1 lb beef cuts (bone in or out)
1/2 onion chopped
2 tsp olive oil
2 tbsp cumin
1 tsp salt
2 tsp pepper
handful of chopped parsley
1 tsp ginger
2 tsp garlic powder or 2 cloves chopped garlic
1/2 lb – 1 lb cauliflour (decide based on what you like)
Saute onions and garlic (is using cloves) in olive oil on medium heat in pressure cooker or dutch oven with a cover. Once translucent add meat and brown on all sides. Add all spices and add water, enough to cover meat. If using a pressure cooker, cover and cook for 40-45 minutes on medium high heat. Check water after 30 minutes, add more if needed. If cooking in a dutch oven, cook for 1 hour and 30 minutes, checking meat starting at 50 minutes. The meat should end up tender with a thick juice left in the pan. Transfer to an oven safe baking dish, with enough room to add cauliflour. Preheat the oven to 375.
In a seperate pan, steam cauliflour seperately. When finished add to oven safe dish with the meat. Place into preheated oven and cook 15 minutes until cauliflour begins to turn a golden color.
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