Moroccan beef with pumpkin

Name: Moroccan beef with pumpkin
Cook time: 10 min
Total time: 130 min
Yield: 4
Ingredients: 750 g beef rag; 2 onion; 1 Red pepper; 40 g unsalted butter or margarine; 2 tl spicy paprika powder; 1 tl ground ginger; tl ground cumin; 1 tl cinnamon powder; 1 bag saffron; 1 zucchini; 8 g fresh coriander bag of 15 g; 500 g fresh pumpkin; 10 black olives without pit

Moroccan beef with zucchini, pumpkin and olives.

Ingredients

Directions

Cut the meat into 3 pieces per person. Chop the onion.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the halves into pieces.
Heat the butter in a frying pan and scald the meat around.
Fry the onions and pepper for about 2 minutes on low heat.
Add the paprika powder, the ginger powder, cumin, cinnamon and saffron and as much hot water as the meat.
Let the meat covered over low heat for about 90 minutes.
Meanwhile cut the zucchini into pieces. Slice the coriander.
Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife. Cut the pumpkin into cubes.
Add the zucchini, pumpkin and half of the coriander to the meat and simmer for 30 minutes. Season with salt and pepper.
Meanwhile cut the olives into slices. Scoop the meat mixture into the dish and sprinkle with the olives and the rest of the coriander.