Although it takes some time to prepare, you will not regret a single spoonful of this aromatic and mouthwatering dish. Slow cooked with a variety of tantalizing spices rather than salt, this traditional Arabic recipe is a flavorful, energetic meal.
There are many health benefits packed into this stew. Lean beef is a great source of protein, which helps to repair cells and make new ones. The foods in this recipe also contain B vitamins, zinc, phosphorus and iron. These essential vitamins and minerals help to release energy from food, boost your immune system and heal wounds, strengthen teeth and bones, and carry oxygen in the blood to all the cells. Dried apricots are already a good source of fiber but for more, serve this dish with couscous or brown rice.
- 1 teaspoon of canola oil
- 1 kg lean stewing beef
- 1 ½ teaspoons (7 mL) each of ground cumin and ground coriander
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons of minced fresh ginger
- 1 hot chili pepper, seeded and minced
- 1 ½ cups of sodium reduced beef or vegetable broth or water
- 2 zucchinis, chopped
- 12 dried apricots, halved
- In a shallow cooking pot or tagine pot, heat oil over medium-high heat and add the beef. Once the meat is browned, reduce to medium heat and stir in cumin and coriander. Coat well.
- Add onions, garlic, ginger and chili pepper and let it cook while stirring, for about five minutes or until onions have softened.
- Pour in broth; bring to a simmer and cover and cook for one hour.
- Add apricots and cook for a further 30 minutes or until beef is tender.
- Uncover and add the zucchini; cover and let it cook for about 15 minutes.
- Serve with your preference of side dish. Rice or couscous are popular accompaniments.