Moroccan Stew
Main Dishes • Moroccan
Description
Moroccan Stew
Ingredients
- Onion 1 head
- Carrot 1 piece
- Celery salt 1 piece
- Lean Beef 20 oz
- Crushed Tomatoes in Their Own Juice 30 oz
- Ground Cumin 1 teaspoon
- Raisins 3 tablespoons
- Ground coriander 1 teaspoon
- Ground Cinnamon 1 teaspoon
- Eggplants 2 pieces
- Tomatoes 2 pieces
- Milk 1 cup
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion, carrot, and celery, and sauté them. Add the ground beef and cook over medium heat, stirring, for 10 minutes. Then reduce the heat and pour in the milk.
Step 2
Mash the tomatoes with a fork and add them along with the juice, bringing to a boil. Season and simmer for one hour. Stir in the raisins, coriander, cumin, and cinnamon, and cook for 15 minutes.
Step 3
Slice the eggplants lengthwise into thin sheets, place them in a greased dish, drizzle with oil, and microwave for 3 minutes, then transfer to a plate.
Step 4
In the same dish, layer half of the resulting tomato-meat sauce, followed by half of the eggplants, then more sauce and more eggplants. Top with sliced tomatoes. Microwave for 10 minutes.
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