Moroccan Beef Casserole
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INGREDIENTS
| 1.5 |
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tablespoons olive oil
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| 750 |
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g beef round steak, trimmed and cubed
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| 1/4 |
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cup seasoned flour
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| 1 |
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leek, trimmed, washed and sliced
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| 1 |
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garlic clove, crushed
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| 1 |
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tablespoon ground cumin
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| 2 |
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teaspoons ground ginger
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| 2 |
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cups beef stock
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| 6 |
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carrots (or 12 dutch carrots), cut into wedges
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| 400 |
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g can diced tomatoes
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| 1/2 |
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cup stuffed green olives
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| 1/4 |
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cup chopped preserved lemon (or zest and juice of 1 lemon)
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| 1/2 |
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cup chopped parsley, plus extra, to serve
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| 1/2 |
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cup coriander leaves
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brown rice or mash potato,
to serve |
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INSTRUCTIONS
| 1. |
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Heat 1 tablespoon olive oil in a large deep frying pan on high. Dust beef in flour. Cook, stirring 2-3 mins, until lightly browned. Transfer to a plate.
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| 2. |
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Heat remaining oil in same pan. Saute leek and garlic for 1-2 mins. Stir in spices. Cook, stirring, 1-2 mins.
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| 3. |
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Return beef to pan with stock, carrots, tomatoes, olives, lemon and half the herbs. Season to taste and simmer, uncovered, 35-40 mins. Stir in remaining herbs. Sprinkle with extra parsley. Serve with rice. |
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