Moroccan Stew
4 servings
45 minutes
Moroccan-style ragout is a dish that carries the aroma of Eastern spices and the richness of North African cuisine. Its origins trace back to traditional Moroccan recipes where juicy meat and vegetables are slowly stewed in fragrant spices. The flavor of the dish is a harmony of raisin sweetness, cinnamon warmth, and the spiciness of cumin and coriander. Eggplants add a velvety texture, while tomatoes provide a slight tanginess. This ragout is perfect for cozy family dinners or festive gatherings, and it can be served with couscous or fresh bread to fully enjoy the richness of flavors.
1
Chop onion, carrot, and celery finely and sauté. Add minced meat and cook over medium heat, stirring, for 10 minutes. Then reduce the heat and pour in the milk.
- Onion: 1 head
- Carrot: 1 piece
- Celery: 1 piece
- Ground beef: 500 g
- Milk: 1 glass
2
Mash the tomatoes with a fork and add them with the juice, bring to a boil. Season and simmer for an hour. Add raisins, coriander, cumin, and cinnamon, and cook for 15 minutes.
- Tomatoes in their own juice: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Raisin: 3 tablespoons
- Ground coriander: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Ground cinnamon: 1 teaspoon
3
Slice the eggplants lengthwise into thin sheets, place them in an oiled dish, drizzle with oil, and microwave for 3 minutes, then transfer to a plate.
- Eggplants: 2 pieces
- Milk: 1 glass
4
Layer half of the tomato-meat sauce in the same dish, then half of the eggplants, followed by more sauce and more eggplants. Top with thinly sliced tomatoes. Place in the microwave for 10 minutes.
- Tomatoes in their own juice: 800 g
- Ground beef: 500 g
- Eggplants: 2 pieces
- Tomatoes: 2 pieces