Moroccan beef with pumpkin and raisins
4 servings
135 minutes
Moroccan-style beef with pumpkin and raisins is a true embodiment of Eastern gastronomy. This aromatic and flavor-rich recipe has roots in traditional Moroccan cuisine, where spices play a key role. Tender pieces of beef slowly stewed in a mix of cumin, paprika, cinnamon, and saffron absorb the aroma of spices, gaining depth of flavor. Pumpkin adds softness and a light sweetness, while raisins provide a pleasant fruity note. The dish is perfect for a leisurely family dinner or festive gathering.
1
Cut the beef into large cubes. Sauté in hot olive oil until browned. Transfer to a separate dish.
- Beef: 500 g
- Olive oil: 4 tablespoons
2
In the same pan, add sliced onions, minced garlic, salt, pepper, ginger, cumin, caraway seeds, paprika, bay leaf, a cinnamon stick and saffron. Heat to release the spices' aromas. Add tomato paste. Sauté a bit more.
- Sweet red onion: 1 head
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Ground ginger: 1 teaspoon
- Cumin (zira): 1 teaspoon
- Caraway: 0.5 teaspoon
- Paprika: 1 teaspoon
- Bay leaf: 1 piece
- Cinnamon: 1 piece
- Saffron: 0 g
- Tomato paste: 1 tablespoon
3
Add the peeled and diced pumpkin, pour in the broth, place the meat, and add the rinsed raisins. Season again with salt and pepper to taste.
- Pumpkin: 500 g
- Bouillon: 1 l
- Beef: 500 g
- Raisin: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Simmer covered for 2 hours.
5
Serve sprinkled with parsley.
- Parsley: to taste