Moroccan spiced ada­fina

The Jewish Chronicle - - FOOD - FA­BI­ENNE VINER-LUZ­ZATO’S

Serves 6 - 8


8 tbsp ex­tra-vir­gin olive oil 2 large onions, chopped 6 gar­lic cloves 2 beef mar­row bones 1.2kg brisket or chuck roast, cut into 6-8 pieces 8 small pota­toes 1 large sweet potato cut into chunks 6 tbsp honey 1½ tbsp pa­prika 1 -2 tbsp each of ground cumin and all­spice, cin­na­mon and ground turmeric 30g chopped pars­ley Salt and freshly ground black pep­per 8 medium eggs, in shell, washed 2 x 400g tins of chick­peas rinsed and drained


Pre­heat oven to 120°C. In a large, oven­proof pot, heat the oil and fry the onions and gar­lic un­til they are soft and golden.

Add the bones, meat, pota­toes, honey, pa­prika, cumin, all­spice, cin­na­mon, turmeric, pars­ley and salt and pep­per.

Add enough wa­ter to cover and bring to a boil, then re­duce the heat to medium low, and sim­mer for 1 hour min­i­mum. Skim off any foam oc­ca­sion­ally.

If you have a pres­sure cooker, cook the stew in it for one hour and the meat will be even more ten­der.

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