Stew beef with beans two

This is a delicious beef stew with beans (marka loubia khadra, مرقة لوبيا خضراء). The two beans because I used green beans and butter beans with a treat! meat with a good melting and a creamy sauce, a dish tasty enough to warm our winter nights.
        
Ingredients:

-500 G of beef casserole
-700 G of beans, mixed green and butter
-2 onions
-1 Clove garlic
-1 Good tablespoon of flour
-2 Tbsp olive oil
-2 Tbsp oil routine is neutral ground
-1 Tsp paprika
-1 Tsp turmeric
-1 / 2 tsp ginger
-Salt and pepper

Preparation:

-Heat oil in a cocotte, and saute the meat into pieces with a whole peeled garlic clove
-dust with flour. Continue to turn the meat
-remove the meat and the garlic
-fry the finely chopped onions in the drippings
-when it becomes translucent, put the meat, sprinkle with spices, salt and pepper
-cover with water, close and cook
-set cooking meat (after 3/4 hour or so ready), add the beans.
-check for doneness after 20 to 30 minutes, it depends how you like them.

        

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Stuffed artichoke hearts and peas into stew

A delicious Algerian dish, a recipe that smell good vegetables. stuffed artichoke hearts, peas and mushrooms. This dish is made with two meats: lamb, beef and chopped beef but you can achieve with 100% 100% beef or lamb, it will always be very good.

         
You tell me but it did not make a summer?? yes, yes it's frozen vegetables and they do just fine. I grant you there is no better than the cool but good when you have cravings for good stew like that and well Frozen is an excellent alternative, but not canned vegetables, between us, it's really not terrible ...!!
Ingredients:

-300g of minced beef
-300g of lamb or beef (you can do without if you want less meat)
-artichoke hearts
-1 C s a vegetable oil
-1 Large onion, finely chopped
-300g of peas
-100 G mushrooms
-Salt and pepper
-1 Tsp cinnamon
-1 Tsp ginger
-1 / 4 tsp cumin
-1 / 2 tsp ground coriander
-1 Clove garlic, finely chopped
-1 Tablespoon of flour
-saffron powder
finely-chopped parsley
-1 Tablespoon sugar

         
Preparation:

-Saute onion and meat in oil a few minutes, add half the spices and saffron, salt and pepper.
-Cover with water, close and cook
-Meanwhile prepare the filling: meat, parsley, garlic, salt, pepper, cumin, ground coriander and cinnamon and flour.
-stuffed artichoke hearts: Wet hands in shaping the meatballs so that it is holding up well.
to put the meat is cooked, open the file and stuffed artichoke hearts, peas and mushrooms, add a spoon of sugar. Adjust seasoning if necessary and simmer it until done. finish cooking uncovered until reduced to sauce

        

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Stew with lamb, peas and eggs

Another recipe from the culinary heritage Algerian stew with lamb, peas and eggs, flavored with cinnamon, (marka jelban beautiful bayd ), a simple recipe but very tasty, the combination of cinnamon and peas is a treat for the tastebuds.


ingredient:
-500 G of lamb
-1 White onion, minced
-500 G of fresh or frozen peas
-5 eggs
-1 / 4 tsp cinnamon
-1 Cinnamon stick
-1 Tablespoon sugar
-Salt and pepper
-a little oil
saffron-dye

        
preparation:

-in your cocote, put the oil and fry the onion.
-add the meat
-add the sugar, cinnamon powder and stick, saffron, salt and pepper
-cover with water, close the cocotte and cook 40 to 45 minutes
-open the cocotte and add the peas and cook for 20 to 25 minutes or until done to them
-remove the meat and reserve
-reduce the sauce if it remains too
-once the reduced sauce, break the eggs on peas
-cover and cook a few minutes
-Once cooked remove the eggs
-in a serving dish, arrange the peas, meat and eggs
Ps: I recommend adding a spoon of sugar brings out the flavor of peas,

      

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Tagine of chickpeas and zucchini

A delicious tagine of Moroccan cuisine. A vegetarian dish and cheap, very tasty, simple recipe that will get the fans to enjoy zucchini. The dish is lifted with the Niora.

The Niora (Capsicum annuum) is an annual plant, which is a spice that belongs to the botanical family Solanaceae. She is originally from South America. The fruit is the basis of a condiment powder used as food coloring in the kitchen Moroccan popular. This is the paprika.



ingredients:
-500 G of chickpeas
-700 G courgettes
-6 Cloves garlic
-1 peppers
-1 Bunch cilantro
-1 / 2 tsp harissa
-1 Tsp crushed Niora
-30 Cl of olive oil
-1 Tablespoon of baking soda
salt-


Preparation:

-the day before, put the chick peas in a large bowl, add baking soda and cover with water. Let them soak overnight.

-the next day, rinse the chickpeas under cold water
-peel garlic leaving the cloves whole. Equeutez and seed peppers, then cut into quarters lengthwise.
-Wash zucchini and remove it in the ends, then cut them into slices.
-use a tagine or a pressure cooker
-put the chickpeas. Pour olive oil, add pepper, garlic, harissa, the Niora and chopped coriander. Add salt, then cover with water and cover
-bring to the boil and cook over low heat for 30 minutes.
-Find and add the zucchini. Cook about 15 minutes. Let it evaporate if applicable.
-serve hot

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