Filter
Reset
Sort ByRelevance
Beth Bean Fox-Ebert
Moroccan beef with pumpkin
Moroccan beef with zucchini, pumpkin and olives.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
30 minMain dishbroccoli bunch, frozen garden peas, saveloy, strawberry, grana padano, Mozzarella, fusilli, extra virgin olive oil, arugula, roasted pine nuts, garlic, White wine vinegar,pasta salad with strawberries and cervelat
-
20 minMain dishmienestje, pak choi, pork slices, sunflower oil, Japanese soy sauce, ground cumin, sweet chilli sauce, baked onions,stir-fry tray with bok choy
-
20 minMain dishchicken bolt, onion, garlic, sambal, ketjapmarinade, oil, mie, pak choi,mie with bok choy and hot chicken
-
50 minMain dishRed pepper, ginger powder, chili powder, lemon juice, fresh coriander, butter, bullet steaks, oil,grilled ball steak with spicy chili butter
Nutrition
450Calories
Sodium8% DV185mg
Fat42% DV27g
Protein82% DV41g
Carbs3% DV9g
Fiber12% DV3g
Loved it