We have a ton of grass fed ground beef in our freezer from the 1/4 cow we purchased last year, so I’m always trying to come up with new, tasty ways to eat it all. Typically, ground beef gets turned into burgers/meatloaf/meatballs, and/or has tomato or cheese thrown at it. Tomatoes and cheese are currently off the menu for me, so increasingly I find myself looking towards cuisines that rely more on spices for flavor and zing. Moroccan cuisine, which makes good use of spices, is rapidly becoming one of my favorites.
A quick search of “Moroccan beef” on the internet turned up this recipe for Moroccan Beef Stew. Sounds great, but I wanted to use ground beef instead of stew, so I tweaked it a bit and came up with what is definitely a winner for our family! This is great recipe to have on hand when you’re looking for a bit of variety with your ground beef. Quick and easy too!
I have to say though, as tasty as it is with ground beef, it is truly amazing with ground lamb. If you have some ground lamb on hand, then you have to make this!
By the way, the recipe that I based my one off also uses garbanzo beans (chickpeas), which is a great way to stretch the meat further if you are cooking for a large group. If you decide to add chickpeas you will need to add some broth during the cooking process, and possibly up the quantity of spices as well.
Moroccan Ground Beef (or Lamb)
1 tablespoon oil (butter/lard/coconut oil)
1 medium onion, finely chopped (I use a mini-prep food processor)
1 clove garlic, minced
1 pound ground beef or bison or lamb
1 ½ teaspoons paprika
1 teaspoon cumin
¾ teaspoon cinnamon
¼ cup chopped kalamata olives (about 10-12)
¼ cup golden raisins
1 teaspoon sea salt
Scant ¼ teaspoon black pepper
2-3 tablespoons chopped cilantro
1 teaspoon lemon zest
1. Heat oil in a large pot on medium heat. Add onion and sauté for 5 minutes or so.
2. Add garlic and cook for another minute or two.
3. Add beef and brown.
4. Mix in all of the spices plus the olives, raisins, salt and pepper. Cook over medium-low heat, simmering gently for about 10 minutes. Add a little stock or water if the mixture is getting too dry (depends on how fatty the meat is).
5. Stir in the lemon zest and chopped cilantro, and voila! …or whatever is the Moroccan equivalent 🙂
I served this over brown rice pasta, but rice would also be great of course, or serve it with vegetables if you’re not eating grains.