Nov 9, 2011

Moroccan Makfoul

This is a meat lovers dish. My nephew loved it and gobbled it up when he was over for his birthday dinner.  I found some goat meat at a local store and made this dish with it. This dish is very much like Chicken Teffaya, which is served with onions and raisins.  This can be served with carmelized onions and tomatoes. You can cook this dish in a pressure cooker, dutch oven or a traditional tajine.


2 lbs of beef, lamb, or goat meat, cut into 2 in or 3 inch pieces
2 large onions, chopped
3 cloves of garlic, minced
salt/peppere to taste
1 tsp ginger
1 tsp turmeric
 a few saffron threads
1 tsp ras el hanout
1 cinnamon stick
3-4 sprigs of cilantro, chopped
3-4 sprigs of Italian parsley, chopped
3-4 TBS olive oil
3 cups of water

In a large pot or dutch oven place the olive oil and the meat over medium heat.  Brown on all sides.  Then add the onions, parsley, cilantro, and the spices.  Heat for about 10-15 minutes.  Then add 3 cups of hot water and bring to a boil.  Turn the heat down to a simmer for about 1 1/2 to 2 hours until the meat is very tender.  Once the meat is well cooked reduce the liquid until it is thick.  Serve with French bread and a salad.  Enjoy!