Moroccan Beef Stew

Name: Moroccan Beef Stew
Cook time: 30 min
Total time: 180 min
Yield: 4
Cuisine: Moroccan
Ingredients: 6 el olive oil; 500 g rib bovine in dice; 1 toe garlic pressed; 1 tl ground cumin (djinten); 1 lemon squeezed and grated yellow peel; 2 el dried apricots (bag a 375 g), in strips; bag floury potatoes (a 800 g), peeled and cut into pieces; 2 cucumbers; 2 el fresh fresh mint in strips

A nice Moroccan recipe. The main course contains the following ingredients: meat, olive oil, rib-beef rags (in dice), garlic (squeezed), ground cumin (djinten), lemon (crushed and yellow skin grated), dried apricots ((bag a 375 g), in strips), crumbly potatoes ((800 g), peeled and chopped), cucumbers and fresh mint (in strips).

Ingredients

Directions

Heat 4 tbsp oil in a frying pan and fry the beef around brown.
Add the garlic, the cumin, the grated lemon peel, half of the lemon juice, 250 ml of water and the apricots.
Season with salt and (freshly ground) pepper.
Turn the heat down and simmer for 2-2 1/2 hours.
Check that the meat is well cooked.
Boil the potatoes in little water with salt in 20 minutes.
Cut the ends of the cucumber, cut it in half lengthwise and scrape out the seeds.
Cut the cucumber into strips.
Spoon the cucumber with 1 tbsp olive oil, the rest of the lemon juice, the mint strips, salt and (freshly ground) pepper to taste.
Drain the potatoes and scoop them with the last tablespoon of olive oil and (sea) salt to taste.
Place the potatoes with the beef stew and the cucumber salad on 4 plates..