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Beth Bean Fox-Ebert
Moroccan beef with pumpkin
Moroccan beef with zucchini, pumpkin and olives.
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Ingredients
Directions
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Cut the meat into 3 pieces per person. Chop the onion.
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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.
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Heat the butter in a frying pan and scald the meat around.
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Fry the onions and pepper for about 2 minutes on low heat.
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Add the paprika powder, the ginger powder, cumin, cinnamon and saffron and as much hot water as the meat.
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Let the meat covered over low heat for about 90 minutes.
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Meanwhile cut the zucchini into pieces. Slice the coriander.
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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.
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Add the zucchini, pumpkin and half of the coriander to the meat and simmer for 30 minutes. Season with salt and pepper.
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Meanwhile cut the olives into slices. Scoop the meat mixture into the dish and sprinkle with the olives and the rest of the coriander.
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Nutrition
450Calories
Sodium8% DV185mg
Fat42% DV27g
Protein82% DV41g
Carbs3% DV9g
Fiber12% DV3g
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