Moroccan stew

Preparation – 20 minutes

Peel the onion and garlic, finely dicing both. Peel the ginger and either grate or cut this finely.

Wash the zucchini, remove the ends, and cut it into a large dice. Remove the crown of the tomatoes and cut the tomatoes into large pieces.

Remove any excess fat and sinew from the stewing meat, then cut the meat into pieces. Generously season this with pepper and salt.

Finish Moroccan stew – 2 hours + 20 minutes

Heat a good splash of oil in a Dutch oven or any other pan with a thick bottom. Brown the outside of the meat nicely, add the chopped onion and garlic and cook it for a few more minutes.

Add the zucchini and ginger to the pan, cooking it for several minutes before adding the cinnamon stick with the ras el hanout. After everything has cooked together for a little while, add the chopped tomatoes and beef stock. Put a lid on the pan and bring it up to a boil.

Next, turn down the heat and let the meat and vegetables cook for about 1,5 hours. Grate the lemon zest and juice the lemons. Chop the dried apricots roughly, drain the chickpeas and set them aside. After 1,5 hours, add the lemon zest and the juice of one lemon, the chickpeas, and the apricots.

Let everything cook at low heat for another half hour. The stew is ready to eat once the meat is tender. If all the liquid has evaporated but the meat is not done yet, you can add some extra stock or water.

Remove the cinnamon stick and season the dish with pepper and salt. Serve with couscous on the side, enjoy!