This was the first meal Bertus cooked for Alli when they started dating back in 2011 and has become a household staple ever since. Great for feeding a crowd or makes amazing leftovers. Serve with roasted garlic naan or rice.

Ingredients:

Olive oil

3 lbs beef stewing meat 

3 onions, diced

A few cloves of garlic, diced

2x 28oz fire roasted diced tomatoes

6oz tomato paste (or 3oz double concentrated tomato paste)

3 red bell peppers, sliced and core discarded

2.4 oz Whole Spice Moroccan Lamb Melange (find at Whole Spice in oxbow market or online)

Crème fraiche (optional to temper the spice)

Salt

Pepper

2 lemons

Parchment paper

Directions:

Preheat the oven to 350 F

Season the stewing meat with salt and pepper

In a Dutch oven or large pot, add some olive oil and get it to medium heat

Brown the meat on all sides and set aside, work in batches as not to overcrowd the pot

In the same oil, add the diced the onions and cook until translucent and soft

Add the diced garlic and cook until fragrance releases, about 2-3 mins

Add 1.8 oz of the Moroccan Lamb Melange and stir to mix and coat everything, activate the spices over medium heat

Add the diced tomatoes and tomato paste, and return meat to pot

Increase heat to high and bring to a boil

Cover the top of the pot with parchment paper before putting lid on and moving the stew to the oven

Stir stew every 45 mins. 

Cook for 2-3 hours until the meat is tender

Once meat is tender add bell pepper and return to oven, cook for 20-30 mins

Remove from the oven

Add the juice from 1.5 lemons

Season to taste, add more Moroccan Lamb Melange if needed

Add salt to balance

If you over add spice, add more acid

If you add too much acid, add more salt

If it’s too spicy, add crème fraiche

Can be made in advance, and then reheated in the oven

Serve with buttered basmati rice or fried naan bread

Hot Tip(s):

Pair with 2022 ‘Grand Primsatic’ Syrah

Gets even more delicious the next day!