Moroccan Gulyás

Ingredients

While the original Hungarian Gulyás is known for its paprika-infused broth and hearty ingredients like potatoes and carrots, our Moroccan adaptation incorporates a unique blend of spices such as cumin, coriander, and cinnamon. We also add dried fruits and preserved lemons to give the dish a sweet and tangy twist, characteristic of Moroccan cuisine. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 preserved lemon, sliced 1 preserved lemon, sliced
• 100g (3.5 oz) dried apricots, chopped 100g (3.5 oz) dried apricots, chopped
• 100g (3.5 oz) raisins 100g (3.5 oz) raisins
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 30g (Sugars: 20g)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides.
3. 3.
   Sprinkle the cumin, coriander, cinnamon, paprika, turmeric, and ginger powder over the meat. Stir well to coat the meat with the spices.
4. 4.
   Add the preserved lemon slices, dried apricots, raisins, and tomato paste to the pot. Stir to combine.
5. 5.
   Pour in the beef broth and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender.
7. 7.
   Serve the Moroccan Gulyás hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon slices before using to remove excess saltiness. Remove the pulp and use only the rind for this recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or harissa paste to the stew.
• Serve the Moroccan Gulyás with couscous or crusty bread to soak up the flavorful broth.
• If you can't find preserved lemons, you can substitute with fresh lemon zest and juice for a similar tangy flavor.
• Adjust the sweetness by adding more or less dried fruits according to your preference.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a deeper flavor.

Serving advice

Serve the Moroccan Gulyás in deep bowls, allowing the aromatic broth to surround the tender beef and dried fruits. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some additional chopped dried apricots and raisins on top of the stew. The vibrant colors will add visual appeal to the dish.