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Gone are the days where we are stuck in a routine of making the same old recipes day after day. People are expanding and want to try cooking foods from all over the globe. See below for some excellent Moroccan recipes.

Moroccan Lamb Stew ingredients

This North African dish is certainly a work of art. You will need a table spoon of unbleached all-purpose flour, a table spoon of curry powder, quarter a tea spoon of salt, a pound of cubed lamb, a table spoon of olive oil, two cups of chicken broth, two chopped up carrots, one chopped up onion, one cubed red potato, one small head cauliflower that is cut into florets, quarter a cup of chopped up dried apricots, quarter a tea spoon of ground cinnamon, quarter a tea spoon of crushed red pepper flakes, quarter a tea spoon of grated lemon peel and one cup of couscous.

Moroccan Lamb Stew Directions

You need to place the flour, curry powder, lamb and salt in a reseal able plastic bag. Heat up some oil in a pan over medium to high heat and add the lamb and cook for around five minutes. You can slowly add the broth and keep stirring for another five minutes. After which time, you can add the potato, cauliflower, apricots, cinnamon, carrots, onion, red-pepper flakes, and the lemon peel and boil. Once, it has boiled for a minute you can reduce the heat and simmer for forty minutes so everything is tender. While this is happening you can get the couscous ready.

Moroccan Stewed Chicken

You will need one pound of boneless, skinless chicken thighs, one large zucchini that is cut into cubes, one can of garbanzo beans around sixteen ounces, a can of diced tomatoes weighing around fourteen and a half ounces, one chopped fresh cilantro for garnishing, half a table spoon of olive oil, some salt and pepper, one cup of chicken stock, half a tea spoon of cayenne pepper, one tea spoon of ground cumin and half a tea spoon of ground cinnamon. Season the chicken and cook them in an oiled pan on medium to high heat for three minutes on each side. After that you can include the zucchini and keep cooking making sure you are stirring occasionally. As soon as the zucchini pieces have started to brown a little bit you can put in the garbanzo beans, chicken stock, cayenne, tomatoes, cumin, and cinnamon. At this point turn down the heat and allow to simmer for fifteen minutes.

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