Prep 15 mins
Cook 55 mins
Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.
- 1 head cauliflower
- 1 1⁄2 lbs beef stew meat
- 2 tablespoons olive oil
- 1⁄2 onion, diced
- 2 medium garlic cloves
- 1⁄4 cup fresh parsley, finely chopped
- 1 tablespoon tomato paste
- 1 beef bouillon cube
- 1 teaspoon cumin
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon turmeric
- Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
- Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
- Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
- Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).
I thought this was pretty good. although I did it the easy way - doubled all the ingredients, except the cauliflower, threw it in a crock pot, filled pot with water, and cooked on low 6 hours. made a nice soup/stew. I'll make it again. thanks for the recipe.
This was very good. The only thing that I didn't like is that the gravy was so watery and I didn't like eating it with rice. Maybe I'll thicken the gravy next time, and/or eat it with bread or mashed potatoes.
I loved this recipe. I used our pressure cooker. The only thing I did differently was add some black Moroccan olives along with the cauliflower. It was very well received. I will make this again.