MOROCCAN MINTED BEEF. 

I have never been to Morocco neither have I been to a Moroccan restaurant but I read a lot of cook books which never miss Moroccan recipes.I love Moroccan dishes because they have a unique combination of flavours from cinnamon, coriander, saffron, ginger etc. For me any Savoy dish that contains cinnamon has an exotic feel that I always love. 
This dish is easy to prepare and takes roughly twenty minutes. Moroccan beef goes well with Rice, Potatoes, Chapati or Ugali. 

Here is a basic recipe that I always use. 

INGREDIENTS (SERVES 4)

  • 10ml Olive Oil 
  • 750g beef, cut into strips 
  • 40g Onion, Finely sliced.Peel then cut the onions into half. Slice them vertically or Horizontally.
  • 20g ground cumin 
  • 15g grated lemon rind 
  • 400g canned tomatoes 
  • 30g Shreaded mint 
  • 40g almonds,silvered.

PROCEDURE.

For the meat I decided to use beef filet because it is very tender and cooks fast, but for an alternative  you can use Rump steak.I trimmed off the fat from the meat then cut it into strips. The strips should not be too thin(because meat shrinks) and neither should they be too thick. 

Heat the oil in a frying pan over high heat. Meanwhile season the meat with salt and Paprika (you can substitute with black pepper).Add in the meat and cook till the meat Browns all over.

Set the meat aside then in the same pan add the onions and cook till they are soft. 

Meanwhile in a different cooking pan, toast the almonds shortly but do not burn. This will enhance their flavor and enhance crispness. 

Return the beef into the cooking pan, add the almonds and the mint. Cook shortly till hot then serve 

Garnish with mint

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