Maraq - beef stew

60 min

Method

• Sauté onions in a pan on medium heat for 3 minutes. Add the garlic, and fry for one minute. Then add the ginger and stir well.
• Add the fenugreek, cumin and turmeric. Stir well after each ingredient.
• Add the meat immediately afterwards, so the spices don’t burn. Brown for 3 minutes.
• Add the chopped tomatoes and stir.
• Add the tomato paste and stir well. Cover and cook for 30 minutes.
• Add potatoes and carrots. Cover and cook for another 20 minutes.
• Add the green pepper and cook for another 10 minutes.
• Add the chilli sauce, fresh coriander and mint leaves. Stir well.
• Add black pepper and stir.

Ingredients

To serve 4

• 100 ml rapeseed/vegetable oil
• 1 large onion (sliced)
• 3 cloves of garlic (minced)
• 1 tsp fresh ginger (grated)
• 2 teaspoons fenugreek seed (ground)
• 1 tbsp cumin
• 1 tsp powdered dried turmeric
• 200 g beef, cubed (Can replace with lamb ).
• 4 large (800 g) tomatoes (chopped)
• 3 tbsp tomato purée
• 2 tsp salt (to taste)
• 2 medium (350 g) potatoes (diced)
• 2 medium (230 g) carrots (sliced)
• 1 green bell pepper (chopped)
• 1 tbsp green chilli sauce – or to taste
• 10 fresh coriander leaves
• 5 fresh mint leaves
• ½ tsp ground black pepper

Nutritional value per serving/per 100 g

Allergen content

Last revised: 02/06/23, Published: 24/05/23