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Moroccan Shepherd’s with Sweet Potato Mash Roasted Garlic

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Winter has at long last landed in London! Not that I am delighted about it but rather some way or another it feels ideal to at long last burrow my winter coat, gloves and ear mutes out of my closet. I had missed them, had you not?

The climate conjectures are anticipating exceptionally frosty and blustery days in front of us. Weeelllll, all the more definitely they are foreseeing a tempest, the Jonas storm. You know the one that hit NYC a couple of days prior. Be that as it may, dissimilar to our dear Big Apple we won’t get any snow, simply rain. So it will be a Jonas storm, the British path, or if nothing else for London.

All the more truly, it sounds stressing and I figure what we ought to do is be arranged and ensure we keep our stomachs stuffed and glad. So we should cook encouraging nourishment and sit tight for the tempest to pass! Also, I have an extraordinary formula for you! It’s a fragrant, exceptionally fulfilling, filling, rich, sweet and exquisite, super solid form of a bungalow pie. It’s a Moroccan Shepherd’s Pie.

I needed to couple it with my as of late newly discovered fixation: broiled garlic. I’ve generally cherished simmered garlic yet I think I had never acknowledged how simple is it is make. (Check the notes to discover how).

Truly, I’ve been fixated on a great deal of different sustenances of late (or dependably?). However, as of late, it’s been predominantly heated aubergine, caramelized onions and cooked garlic. So re the house, pie I picked broiled garlic since it gives a sweet and flavorfully smokey/garlicky taste to the sweet potato squash. I adore it!

Expectation you appreciate the formula! Remain warm and safe everybody! I am en route to make a cooked garlic, béchamel, caramelized onions and aubergine lasagna. Since the Shepherd’s pies are now gone!

INGREDIENTS :

  • Filling

  • 1 onion (200 gr) finely chopped

    Moroccan Shepherd's  with Sweet Potato Mash Roasted
    Moroccan Shepherd’s with Sweet Potato Mash Roasted
  • 250 gr minced lamb or beef
  • 1 teaspoon finely chopped garlic (about 2 cloves)
  • 100 gr canned chickpeas, drained or 50 gr dried chickpeas, soaked overnight and drained
  • 100 gr celery, chopped
  • 70 gr dried apricots, chopped
  • 2 medium sized tomato, seeded and chopped
  • 2 tablespoons finely chopped coriander
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • ¼ cayenne pepper
  • Salt and pepper to taste
  • Mash

  • 1.2 kg sweet potatoes, boiled and drained
  • 2 tablespoons roasted garlic (or 1 ½ teaspoon finely chopped garlic – see notes for directions on how to roast the garlic)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Garnish

  • Finely sliced spring onions

INSTRUCTION :

  1. Preheat broiler to 180 C (350F).
  2. In a huge goulash or a vast profound skillet, warm the olive oil and include the onions over medium warmth. Cover with a top and leave the onions until the point when they are delicate and translucent, around 10 min. This will permit sweating the onions.
  3. • Once you’ve sweated the onions, blend in the ground meat and the garlic. Separate the meat while it’s cooking.
  4. Once the meat is cooked, blend in whatever remains of the filling fixings alongside 4 tablespoons of water. Cover with a top and let tenderly stew for 15 to 20 minutes until the point that every one of the fixings are pleasantly cooked and delicate. Taste and alter the flavoring with salt and pepper.
  5. Meanwhile, set up the squash. In a vast bowl, exchange all the crush fixings and utilize a fork to pound the sweet potatoes until the point that you acquire a smooth squash. Taste to change the flavoring with salt and pepper.
  6. Transfer the filling into a substantial ovenproof dish (or 6 little dishes) and best with the crush. Place in the warm broiler for 30 to 35 minutes until the point when the pound is brilliant and the filling is steaming.

Notes

Directions to broil garlic: trim the leader of a garlic head, sprinkle with olive oil, wrap in thwart and place in a warm broiler at 200 C (400 F) for 35 to 40 minutes. Press the base of a garlic make a beeline for remove the garlic. A medium measured garlic head makes about a tablespoon of broiled garlic.

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