Moroccan recipe for 4 people, takes only 12 mins; recipe has vegetable oil, pork sausage, red onion, garlic clove, ras el hanout, date, chopped tomato, beef stock, cornflour and mashed potato.
Moroccan sausage stew
Course: Moroccan
Servings
4
servings
Prep time
5 mins
Ingredients
- Vegetable Oil: 2 tsp vegetable oil
- Garlic Clove: 1 garlic clove, crushed
- Chopped Tomato: 400g can chopped tomato
- Red Onion: 2 red onions, cut into wedges
- Ras El Hanout: 2 tbsp Moroccan spice mix or ras el hanout
- Cornflour: 1 tbsp cornflour
- Beef Stock: 175ml hot beef stock
- Date: 100g soft pitted date, roughly chopped
- Pork Sausage: 8 good-quality pork sausages
- Mashed Potato: mashed potato, to serve
Directions
- In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
- To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
- Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.
