Moroccan cuisine · Soups & Stews

Marqa bel Khizzou

Beef braised with thick carrot pieces in a light broth, robustly seasoned with cumin and garlic.

Ingredients · for 4 servings

• 800 g beef
• 600 g carrots
• 2 onions
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp ginger (ground)
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• 3 tbsp olive oil
• 1 tbsp clarified butter
• Salt, pepper

Instructions

1. Cut the beef into 4 cm cubes, dice the onions finely and grate the garlic.
2. Heat olive oil and clarified butter in a heavy pot and sear the meat in batches for 7-8 min all over until a dark crust forms.
3. Add the onions and garlic, sweat for 5 min, then stir in the cumin, ginger and paprika and toast for 1 min.
4. Pour in 800 ml hot water, season with salt and pepper, and braise covered over low heat for 50 min until the meat starts to fall apart.
5. Peel the carrots, quarter lengthwise and cut into 5 cm pieces, add them and cook uncovered for another 20 min until soft and the broth has reduced by half.
6. Sprinkle with chopped parsley and serve with plenty of broth in deep bowls with flatbread.