taig RPG Superstar 2012 |
Mike Welham Contributor, RPG Superstar 2012 |
Smurfette Drone 7-of-9 |
How could anyone possibly have desires beyond doing the utmost to please Her High Decadence Lady Lynora!
lynora |
How could anyone possibly have desires beyond doing the utmost to please Her High Decadence Lady Lynora!
*blush*
Why thank you. That's lovely of you to say. :)
lynora |
I'm supposed to ask you for the Morrocan stew recipe.
Sure. Here you go.
2lb blade or chuck steak (I used pork, and that worked really well)
3T olive oil
1 brown onion, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 teaspoons paprika
2 T chopped flat leaf parsley
2T chopped cilantro
2 tomatoes
1 lb sweet potatoes
Trim the steak of any fat and cut into 1 in pieces. Heat half the oil in a saucepan and brown the beef over high heat (I used med-high for the pork), adding a little more oil as needed. Set aside in a dish. Reduce the heat to low, add the onion and the remaining oil to the pan and gently cook for 10 minutes, or until the onion has softened. Add the cayenne, cumin, turmeric, ginger, and paprika, cook for a few seconds, then add 1 tsp salt and a good grinding of black pepper. Return the beef to the pan, along with the parsley, cilantro and 1 cup of water. Cover and simmer over low heat for 1 1/2 hours, or until the meat is almost tender. Peel the tomatoes. (score, put in boiling water 20 sec, put in cold water, then peel) Slice the tomatoes. Peel the sweet potatoes, cut them into 3/4 in chunks and leave in cold water until required, as this will prevent them discoloring. Preheat the oven to 350. Transfer the meat and its sauce to an ovenproof serving dish (the base of a tagine would be ideal) (I did the whole thing in an ovenproof skillet) Drain the sweet potatoes and spread them on top of the beef. Top with the sliced tomatoes. Cover and bake for 40 minutes. Uncover and raise the oven temp to 425 and raise the dish to the upper oven shelf. Cook until the tomatoes and sweet potatoes are felcked with brown and are tender. Serve from the dish.