Moroccan Seven Vegetable Stew

Moroccan 7 Vegetable Stew

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Moroccan 7 Vegetable Stew - Video
This recipe full of the tastes of Morocco and will suit vegetarian and meat eaters alike. The recipe comes from a great book by Sara Lewis which is full of Slow Cooker meals that can easily be adapted for the thermal cooker.
Moroccan Seven Vegetable Stew
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Cuisine Moroccan
Servings
Ingredients
To garnish
Cuisine Moroccan
Servings
Ingredients
To garnish
Moroccan Seven Vegetable Stew
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Instructions
  1. Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
  2. Add the carrots, swede, red pepper, garlic, beans and tomatoes.
  3. Mix in the harissa, turmeric and ginger.
  4. Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
  5. If using your top pot to cook the couscous turn down the heat to a simmer and place the top pot into the inner pot.
  6. Add the couscous to the top pot and pour in the boiling water.
  7. Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
  8. Shut the lid and leave to cook without power for 2 to 3 hours.
  9. Before serving add the juice of the lemon to the stew.
  10. Once served garnish with some torn leaves of mint.
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Sophies Lamb Tagine

Sophie’s Amazing Lamb Tagine

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Sophie's Amazing Lamb Tagine
The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.
Sophies Lamb Tagine
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Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Sophies Lamb Tagine
Votes: 0
Rating: 0
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Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the onions and fry until soft
  3. Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
  4. Add the lamb and mix with the spices and onions.
  5. Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
  6. Add the garlic, fruit and rest of the ingredients.
  7. Bring to the boil while stirring. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  9. Shut the lid and leave to thermally cook without power for a minimum of 3 hours
  10. cooking couscous in the top pot if you have one.
  11. Add couscous and water according to the packet.
  12. Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
  13. Leave to thermal cook without power for the same length of time as the tagine.
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