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Plenty of spices used in Moroccan style stew

A lot of spices are used to flavour the stew

People who enjoy experimenting with different flavour pairings and being inspired by cuisine from around the world may be interested in one north African-influenced dish.

Writing for GazetteXtra.com, Lisa Parsley described how to make Tagine Style Beef Stew, which is a combination of recipes from Jamie Oliver and NYTimes.com.

A number of different spices are required for this dish, including ground cinnamon, coriander, ginger and cumin.

These are combined with garam masla and paprika, as well as salt and black pepper to give the food plenty of flavour.

The stew itself is made from beef, a diced onion, a can of whole tomatoes and chickpeas.

Some raisins or prunes can also be added and Ms Parsley recommended serving the broth with cooked couscous.

To add extra flavour, keen chefs could follow the advice of the Los Angeles Times and try toasting their spices to really bring out their aroma and taste.

Related Products: Ground Cinnamon, Ground Coriander, Ground Cumin, Ground Ginger, Garam Masala

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