Our tested Pan-Seared Beef Skewers: fragrant, generous, and balanced with ras el hanout. Serves 8 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the harissa and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
A aromatic take on Chicken Thigh Bowl, built on ras el hanout and finished the way we like it....
Moroccan
Members
Weeknight-friendly Chickpea Grain Bowl with the ras el hanout we come back to again and again....
Moroccan Weeknight-friendly Black Bean Skewers with the cumin and coriander we come back to again and...
Moroccan A slow-cooked take on Chickpea Traybake, built on cumin and coriander and finished the way we...