Monday, September 27, 2010

Moroccan Stew

1 small onion, finley diced
2 clovs garlic finely diced
Macadamia oil
2 tsp harissa paste
¼ tsp powdered ginger
¼ cup thinly cut veal
2 tsp tomato paste
2 tsp pomegranate syrup
¼ cup mango & apricot puree (it was one of those golden valley kids fruit tubs)
1tbs amaranth seeds
1tbs walnuts meal (crush in mortar and pestle)
1 large mushroom, diced
1 large zucchini diced
1 tbs almond meal

1.Combine oil, oinions, garlic and spices
2.Add meat abd brown.
3.Turn down the heat to a simmer
4.Add tomato paste, pomegranate juice, fruit puree, amaranth seeds, walnut, zucchini & mushroom
5.Add a little water or stock if the brew is looking thick. Let it simmer on low for about 20 mins with the lid on.
6.Add almond meal to thicken.
7.Simmer for 5 more mins with the lid off, stirring occasionally.
8.Serve with pumpkin damper (1/2 flour, ½ pumpkin, 1 tbs baking powder) and peas

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