Goat gently simmered with fennel, almonds, olives, and Moroccan spices.
«Ras-el-hanout» is the complex Moroccan spice blend used in this recipe. It means «head of the shop», because shop owners create their own unique blend, which combines up to 50 ingredients, sometimes including also aphrodisiacs, but most commonly cinnamon, nutmeg, ginger, anise, peppercorns, cloves, cardamom, dried flowers, mace, and turmeric.
300 g | goat for stew, cut into 3-4 cm pieces | ||
1/2 | fennels, thinly sliced | 180 g | |
1/2 | onions, finely chopped | 100 g | |
1 clove | garlic, finely chopped | ||
1/2 | carrots, diced | 50 g | |
1/2 cup | canned tomatoes (diced) | 130 g | |
6 | black olives | 2 1/2 tbsp | |
1 tbsp | almonds [optional] | 8 g | |
4 tsp | raisins | 14 g | |
1 tbsp | butter, unsalted | 14 g | |
1 tbsp | olive oil | 15 mL | |
3/4 cup | beef broth | 190 mL | |
1/4 tsp | ground cumin | 1 g | |
1/4 tsp | curry powder | 1 g | |
1/4 tsp | couscous spice (ras-el-hanout) | 1 g | |
1 | bay leaf | 0.2 g | |
1 tbsp | fresh cilantro | 2 g | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
2/3 cup | couscous, whole wheat | 100 g | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g |
The traditional tagine cooking dish, with its particular shape, can be replaced by any baking dish or
casserole with a tight-fitting lid.
A mandolin will be useful to thinly slice the fennel.
per 1 serving (520 g)
Amount % Daily Value |
Calories 470 |
Fat 13 g 21 % |
Saturated
4.2 g
22 % |
Cholesterol 60 mg |
Sodium 550 mg 23 % |
Carbohydrate 60 g 20 % |
Fibre 8 g 32 % |
Sugars 9 g |
Net Carbs 52 g |
Protein 28 g |
Vitamin A 45 % |
Vitamin C 41 % |
Calcium 10 % |
Iron 39 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Fruits | ½ |
Vegetables | 2 |
Meat and Alternatives | 2 ½ |
Fats | 2 ½ |