How to Make Moroccan Rib Stew

I honsestly don't know how Moroccan this dish is but it reminds me of flavors I appreciated there (I was in Morocco 3 years ago and liked the food very much)

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How to Make Moroccan Rib Stew Recipe
21 Steps
Ingredients
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1
Cut the rib in smaller pieces. Take out a frying pan or similar to fry the meat before cooking it with the other ingredients.

Cut the rib in smaller pieces. Take out a frying pan or similar to fry the meat before cooking it with the other ingredients.

2
Add the meat a few pieces at a time.

Add the meat a few pieces at a time.

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3
Brown them and place in a bowl or similar with a lid to keep warm.

Brown them and place in a bowl or similar with a lid to keep warm.

4
While the meat is browned, in a small bowl, mix sugar with cumin..

While the meat is browned, in a small bowl, mix sugar with cumin..

5
..paprika..

..paprika..

6
..ginger..

..ginger..

7
..and salt and black pepper.

..and salt and black pepper.

8
Fry the onion and garlic for a minute or so.

Fry the onion and garlic for a minute or so.

9
Add the meat and stir.

Add the meat and stir.

10
I forgot some of the garlic earlier so here the rest was added. Stir again.

I forgot some of the garlic earlier so here the rest was added. Stir again.

11
Stir in the spice mix. Add water and broth.

Stir in the spice mix. Add water and broth.

12
Also add tomato paste. I ran out so I also adddd some chili sauce.

Also add tomato paste. I ran out so I also adddd some chili sauce.

13
Now boil for 1 hour. Meanwhile....

Now boil for 1 hour. Meanwhile....

14
...cut/slice an orange,  without getting any of the white nasty stuff on it (how to do it is a separate guide that will be uploaded very soon). Save the juice. It will be added at a later stage.

...cut/slice an orange, without getting any of the white nasty stuff on it (how to do it is a separate guide that will be uploaded very soon). Save the juice. It will be added at a later stage.

15
Once the meat has cooked for 1 hour, add the apricots. Preferably use apricots without sulphur dioxide. The darker apricot is without sulphur dioxide and sweeter, but lasts shorter.

Once the meat has cooked for 1 hour, add the apricots. Preferably use apricots without sulphur dioxide. The darker apricot is without sulphur dioxide and sweeter, but lasts shorter.

16

Boil for another 40 minutes after adding the apricots.

17
Then add the carrots, and boil for another 20 minutes. If you prefer boiling the meat longer add the carrots later or they will be mushy.

Then add the carrots, and boil for another 20 minutes. If you prefer boiling the meat longer add the carrots later or they will be mushy.

18
The carrots give some extra color and texture to the dish.

The carrots give some extra color and texture to the dish.

19
At the same time as you add the carrots also boil some water for the bulgur. I added turmeric powder to give the dish some extra color. When ready to serve, scope the bulgur onto a plate.

At the same time as you add the carrots also boil some water for the bulgur. I added turmeric powder to give the dish some extra color. When ready to serve, scope the bulgur onto a plate.

20
Here's the juice from the orange. Now pour it in the pot with the meat just before you turn off the heat on the stove.

Here's the juice from the orange. Now pour it in the pot with the meat just before you turn off the heat on the stove.

21
Add the rib stew and serve with the orange slices. The flavors on your tongue will easily take you to the groves with the Argan trees or to the ocean view in Essaoiura on Morocco's long coast line.

Add the rib stew and serve with the orange slices. The flavors on your tongue will easily take you to the groves with the Argan trees or to the ocean view in Essaoiura on Morocco's long coast line.

Ingredients

700 Grams Rib (högrev) 
2 Yellow onions 
5 Garlic cloves 
125 Grams Dried apricots (pref. without sulphur dioxide) 
1 Orange 
2 Carrots 
1 Teaspoon Sugar 
3 Tablespoons Tomato puree 
2 Teaspoons Cumin 
2 Teaspoons Paprika powder 
1 Teaspoon Cinnamon 
1 Teaspoon Ginger 
1 Tablespoon Meat broth 
400 Milliliters Water 
Couscous or bulgur 
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