Named so because my son couldn’t say “moroccan beef” when i told him what was for dinner. I haven’t written in ages, life has been getting in the way! But I’ve missed this so much I’m determined to post regularly this month.
I just made this dish up as I went along – it was going to be a hotpot – but my mom gave me some kashmiri chilli and I spied it whilst looking in my spice cupboard. Everyone loved it and the spices were warm not hot, even the kids ate it.
For the Rocking Beef:
600g stewing beef
2 large red onions, cut into wedges
3 carrots, sliced
1 romano pepper, cut into chunks
2 celery sticks, finely sliced
1 x 200g tin chick peas
2 x 400g tinned tomatoes
1 tsp ground ginger
1 tsp kashmiri chilli powder
1 tsp white pepper
2 tbsp white flour
2 tbsp mango chutney
500ml beef stock
2 tbsp sun dried tomato paste
200g frozen peas
For the Cous-Cous:
1 large cup of cous-cous
1.5 large cups of boiling water
Zest and juice of 1 lemon
Handful of mint and basil leaves finely chopped
8 miniature san marzano tomatoes, finely chopped
4 spring onions, chopped
Coat the beef in the flour and spices. In a large non-stick saucepan, with a lid, heat some flavourless oil. Add the beef in batches and fry off. Once it’s all done, fry off the veg with a little more oil if needed. After the veg has been frying for about 5 mins add the meat back in.
Tip in the chick peas, tinned tomatoes, beef stock, tomato paste and mango chutney and give a good stir. Bring to the boil and pop the lid on. Once it comes to the boil, put into a 150° oven for at least a couple of hours. I put todays in for 4 and the beef was meltingly tender. Tip in the frozen peas and stir through at the end.
For the cous-cous, add the cous-cous to a large bowl. Put the lemon juice and zest, herbs, tomato and spring onion on top and pour the 1.5 cups of boiling water over. Add some salt and pepper, stir well and cover tightly with a lid or plate. Leave till the water is completely absorbed. Once it’s done, your ready to serve.
As always you can substitute any of the above ingredients if you don’t have or like them. Almonds or pine nuts would be lovely in the cous-cous. Apricot jam, or indeed, dried apricots would make a lovely substitute for the mango chutney. And any veg you have in your fridge needing to be used up can go in here.
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