Moroccan Beef Kababs and Curied Couscous
Moroccan beef curry in the ho-hum cooker is a oral fissure-wateringly succulent wintertime dish that's bang-up served with couscous or mashed white potato.
Moroccan beef back-scratch in the dull cooker
When I started blogging back in 2010 (where did the time go?!) I made a lot of my tried and true recipes that I've been eating for years, nearly of which, Mum gave me and has no idea where she got them.
Moroccan lamb back-scratch or Moroccan beef curry in the slow cooker is one of my accented favourites.
Even when I was the world's fussiest eater I loved this dish that mum would only brand in winter.
I tin can still meet myself sitting on the couch one particularly cold night devouring a piping hot basin of information technology.
Back and so we didn't have a slow cooker (I'd never even heard of them), Mum cooked it on the stove, but I adapted it to the slow cooker.
The i I employ is the Breville Season Maker.
Non only have I adjusted recipes to the slow cooker I've gotten Mum hooked on the slow cooker.
She loves slow cooking so much she has 2 and when her sister was visiting from Kingdom of spain a few years ago she bought two to take home with her!
Yous might besides like slow cooked Indian beef curry.
The flavour in this Northward-African curry comes from a jar of mango chutney, two spoonfuls of curry powder and some lemon juice and is finished off with the meat and veges.
Yeah it really is that elementary.
Without fail, every fourth dimension I make it I re-check the recipe thinking I must take missed something considering y'all couldn't believe that such a wonderful flavour comes from just a few ingredients.
You literally simply throw everything in, give it a stir then put the lid on and walk away.
Don't forget to turn the slow cooker on (and cheque it's plugged in – non speaking from experience of class!).
This is what you will come up home/back to eight hours later. It's and so rich and luscious and so very total of flavour.
The meat but melts. You really only need a spoon to eat it. I usually serve information technology with couscous (mashed tater for my non-cous-cous-eating husband).
It freezes really well too so make up a big batch and have some on manus for easy winter dinners.
How to make gear up the curry
Prepare the vegetables past cutting them in to big chunks.
You lot can substitute with other vegetables (except potato) if you lot like but these are the ones I similar most.
They're besides nice and colourful. Throw them in the bottom of the slow cooker.
Add the meat and the residue of the ingredients. It's best to leave the sour cream (or yoghurt) to stir through at the end.
I often forget it if I leave it til the end so I ever put it in with everything else. Add most a mango chutney size jar of water to the pot likewise.
Mix it all together and try to divide all the meat pieces. If in that location'due south non enough liquid add a little more water.
Put the hat on, switch the cooker to low and cook for viii-ix hours. If you're short on time, it tin be cooked on loftier for about 4 hours.
When the time is up, I normally take the lid off and switch information technology to high for half and hour for a little of the liquid to evaporate.
A few common questions
Do yous need to sear the meat?
Most ho-hum cooker recipes ask you lot to sear the meat first. Why? Well, searing the meat actually adds to the flavour my slightly caramelising the meat.
I try to do this whenever I can but honestly, I don't ever do it and this back-scratch notwithstanding tastes amazing without information technology.
My slow cooker base goes on the stove so for me it doesn't involve having to clean an actress pan.
The slow cooker I had earlier didn't have this function though so I used to merely throw everything in.
Tin you combine the ingredients and freeze as a 'dump bag?'
Maybe I should accept started with 'what is a dump purse?'
Well it's when yous throw all the ingredients for a slow-cooker meal in a zip-lock bag and freeze information technology then when you lot want to cook it, you merely defrost the bag and 'dump' the whole matter in the slow-cooker, set it and walk abroad.
The best thing virtually making dump bags is that you can prepare a whole bunch of boring cooker meals at once then have basically done all the piece of work for dinners for days!
Yep you can absolutely make this recipe into a dump bag (just leave out the yoghurt and put that in at the last minute).
Here are a few other tedious cooker recipes you could gear up while you're at it:
- Craven burritos in the wearisome cooker
- Deadening cooked Indian beef curry
- Beef and apricot tagine
Feel costless to employ lamb or beef. Enjoy!
Looking for more than deadening cooker recipes? Check out 12 winter slow cooker recipes.
Connect with Claire Yard Creations!
Be sure to follow me on my social media, then you never miss a post!
Facebook |Pinterest | instagram
Be sure to follow me onInstagram and tag @clairekcreations so I tin run into all the wonderful Claire Thousand Creations recipes and creations You lot make!
I created a fun niggling grouping on facebook and I'd love for you to join in! It'south a identify where you tin can share YOUR favorite recipes, tips, tricks and tools for making life simpler, more than natural and more connected and see what'south new around here (and so that you never miss a new recipe, tip or pull a fast one on)! If y'all'd similar to bank check information technology out, yous can request to joinHERE.
Ingredients
- 500g leg lamb boned and cubed
- 2 tbsp back-scratch paste or powder
- 2 zucchini cutting into chunks
- 2 large carrots cut in chunks
- 2 capsicum cutting in chunks
- juice of i lemon
- ane jar mango chutney (fruit chutney if mango is unavailable)
- 1 can chickpeas
- 1 small tub natural yoghurt
- ii cups dry couscous to serve
Instructions
- Throw everything except the yoghurt in the slow cooker (veges start), mix information technology around, add a little water and cook on depression for eight hours.
- If the curry is a piddling too liquid when the time is upwardly, accept the chapeau off and put it on high to reduce.
- Stir through the yoghurt.
- Serve with couscous.
- This back-scratch freezes very well. I've frozen it with the couscous and on its ain.
Nutrition Data
Yield 5 Serving Size one
Amount Per Serving Calories 582 Total Fat 24g Saturated Fatty 9g Trans Fat 0g Unsaturated Fat 12g Cholesterol 99mg Sodium 384mg Carbohydrates 55g Fiber 7g Sugar 10g Protein 37g
Your 12 ingredients, 11 recipes eBook + 1-week meal programme and shopping list are on their manner to your inbox. Don't forget to cheque your email and click on the link to simplify your dinner times.
Source: https://www.clairekcreations.com/moroccan-beef-curry-in-the-slow-cooker/
0 Response to "Moroccan Beef Kababs and Curied Couscous"
Post a Comment