Moroccan cuisine · Soups & Stews

Marqa bel Jelbana

Beef braised with fresh peas and carrots in a golden saffron broth, finished with cilantro and lemon.

Ingredients · for 4 servings

• 800 g beef
• 400 g peas (frozen)
• 3 carrots
• 2 onions
• 3 cloves garlic
• 1/2 tsp saffron threads
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1 lemon
• 1/2 bunch cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the beef into 4 cm cubes, finely dice the onions, grate the garlic, and soak the saffron threads in 3 tbsp hot water for 10 minutes.
2. Heat olive oil in a heavy pot and sear the meat on all sides over high heat for 7–8 minutes until it has golden-brown crusts.
3. Add the onions and garlic and cook for 5 minutes, then stir in the ginger, turmeric, and saffron water and let everything infuse for 1 minute.
4. Pour in 700 ml hot water, season with salt and pepper, and braise covered over low heat for 50 minutes until the meat is tender.
5. Slice the carrots, add them with the peas, and cook uncovered for another 18–20 minutes until the vegetables are done and the sauce lightly coats a spoon.
6. Season with the juice of half a lemon, sprinkle with chopped cilantro, and serve with the remaining lemon wedges.