Ingredientes para Moroccan Venison Beef Tagine W Dried Mango Raisins
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Cómo preparar Moroccan Venison Beef Tagine W Dried Mango Raisins
- In a medium bowl, combine 2 teaspoons olive oil, 1 tablespoon ground coriander, 1 tablespoon ground cumin, and 1 tablespoon grated fresh ginger.
- Add 1 pound venison and 1 pound beef stew meat to the bowl and toss to coat thoroughly.
- Heat the remaining 1 teaspoon olive oil in a skillet over medium-high heat.
- Brown the meat on all sides, ensuring a good sear.
- Transfer the browned meat to your slow cooker.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, to the skillet. Sauté for 3-4 minutes, until softened and lightly browned.
- Pour 1 ½ cups of vegetable stock into the skillet, scraping up any browned bits from the bottom. Bring to a boil.
- Remove from heat and pour the onion and vegetable stock mixture into the slow cooker.
- Add 1 cinnamon stick to the slow cooker.
- Cook on low for 5 hours.
- After 5 hours, stir the stew. Add ½ cup raisins, 1 cup dried mango, chopped, and 1 tablespoon harissa paste (or to taste).
- Cook for an additional 2-3 hours, or until the meat is incredibly tender.
- Serve hot over couscous or rice, or with crusty bread. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
10g
Carbs
6g
