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Receta Moroccan Beef Pot Roast

by Global Cookbook

Ingredientes

1 med onion, minced 4 x - 6 cloves garlic, minced 1/2 c. (125 ml) dry pitted apricots 1/4 c. (60 ml) golden brown raisins (sultanas) 1/2 tsp (2 ml) each grnd ginger, cinnamon,     nutmeg, and turmeric     Salt and freshly grnd pepper to taste 2 lb (900 g) beef round or possibly chuck roast, trimmed     of excess fat

6 x - 8 Large eggs in their shells 2 med potatoes, peeled and cut into 1-inch     (3 cm) cubes 2 x sweet potatoes, peeled and cut into 1-inch     (3 cm) cubes 4 c. (1 L) chicken or possibly beef stock 1 x 15-ounce (225 g) can chickpeas (garbanzos), liquid removed     Minced scallion (spring onion) for garnish

Direcciones

1. Combine the onion, garlic, apricots, raisins, spices, salt, and pepper in the bottom of a large pot. Add in the remaining ingredients except for the chickpeas, making sure the Large eggs are partially submerged.
2. Cover tightly and bake in a preheated 300F (150C) oven 2 1/2 to 3 hrs, till the meat is tender, adding more liquid if necessary to keep the Large eggs partially submerged. Add in the chickpeas for the last 30 min of cooking. Transfer the Large eggs to a bowl and, when they are cold sufficient to handle, peel and cut into wedges. Slice the meat and place in large shallow soup bowls. Spoon the remaining ingredients over the meat along with some of the broth. Garnish with the Large eggs and scallions.
3. Serves 6 to 8.

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