Moroccan Beef With Artichokes
I found this recipe online & modified it to suit my husbands tastes.
- Ready In:
- 1 1⁄2 - 2 lbs beef stew meat, cubed
- 1 tablespoon smen or 1 tablespoon ghee
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 1 (9 ounce) package frozen artichoke hearts
- 2 tablespoons lemon juice
- 1⁄2 teaspoon sugar
- 1 tablespoon flour
- Heat the smen & oil in a pressure cooker. Fry the onion & beef until browned on all sides.
- Add water & spices then seal with the lid & cook for 15 minutes (after it begins to hiss).
- Release the pressure then open the cooker. Add the artichokes, lemon juice, sugar, flour & another 1/2 cup of water. Cook under pressure for additional 5 minutes.
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This is a tasty dish, worth repeating. Finding myself plumb out of ancient, rancid, sheep butter, (smen) I left it out, and don't think I missed anything by doing so. If I had Moroccan blood in my veins, I probably would have noticed. I used the pressure cooker, but really, it didn't add anything except complexity. Any reasonable cut of beef could have been cooked in the American stewpot until soft, with the same result. I suspect the original recipe called for camel, horse, or jackel meat that might have needed higher heat.<br/><br/>I thickened the gravy with cornstach/water and the flavor was excellent. I served it over couscous with a side dish of cabbage in a caraway flavored white sauce. My wife and I licked the pot clean!Reply