Our Greedy Fox Moroccan stew is our take on an eastern staple.
500gr Beef/Lamb mince
4 tsp The Greedy Fox Moroccan Seasoning
1 Onion roughly chopped
2x400gr Tin Chopped Tomatoes
10 Dried Apricots, chopped
1 carrot roughly chopped into small bitesize pieces
1 Courgette chopped into thick bitesize pieces
1 beef stock cube
2 tsp honey
25gr Chopped Coriander
salt and pepper to taste.
In a bowl mix the mincemeat with 2Tsp The Greedy Fox Moroccan seasoning until well-combined form into meatballs you want to make about 20. Brown meatballs over a med/high heat in a casserole pot for 5 mins until browned all over. Lift out and set aside. You may need to fry in batches. Add the onion and carrot to the meatball pan fry for over a med heat for 5 mins or until the onion is soft. Add the courgette, honey and rest of The Greedy Fox Moroccan Seasoning stir well to combine. Stir in the tomatoes stir add the beef stock cube cook until pulpy. Stir in the chickpeas and apricots add the meatballs and simmer for 10mins Season to taste Scatter the coriander over and serve while piping hot. Suggestion. Serve with fresh bread and Cous Cous.