Ingredients for Moroccan Beef With Artichokes
- 1.5 lbs beef stew meat
- 2 tablespoons smen
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1.5 cups water
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Garlic Powder
- 14 oz can artichoke hearts, drained and quartered
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon saffron threads
- 1/2 teaspoon ginger
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Moroccan Beef With Artichokes
- Heat 2 tablespoons of smen (or substitute with olive oil) and 1 tablespoon of olive oil in a pressure cooker over medium-high heat.
- Add 1 large onion, chopped, and 1.5 lbs beef stew meat, cut into 1-inch cubes. Brown the beef on all sides, about 5-7 minutes.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads, 1/2 teaspoon ginger, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 cup of water or beef broth.
- Secure the pressure cooker lid and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Open the pressure cooker and stir in 14 oz can of artichoke hearts, drained and quartered, 2 tablespoons lemon juice, 1 tablespoon sugar, 1 tablespoon all-purpose flour, and 1/2 cup of water.
- Close the lid and cook on high pressure for an additional 5 minutes. Allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
9g
Fat
17g
Carbs
3g
