Moroccan Beef Stew

2 lb chuck roast (bite-size)
1/4 t cumin
3 T flour
1/4 t ginger
2 t salt
1/8 t cayenne pepper
2 T vegetable oil
1 c celery,Chopped
20 oz pineapple chunks
1/2 c onion,Chopped
2 c juice/water
2 cloves garlic,Minced
1/2 t paprika
1 c carrots,Sliced
1/4 t coriander
3 sm tomatoes,wedged
1/4 t turmeric parsley flakes
Dredge beef in flour and salt and brown in oil. Pour off drippings.
Add spices, celery, onion and garlic. Stir in juice and water. Cook
slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple
and tomatoes and heat through. Garning with parsley. Makes 8
servings.we recommend using a Large Tagine or simular cooking pot.

Enjoy your Meal, Esteve.

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Shop Morocco

Shop Morocco was created in 2007 by Esteve.
Having very close relations with morocco for many years,It seemed to obvious step to take.
We are based in Tarifa,Spain,on the southern coast of Spain, the most southern point of europe. Although in Spain,Tarifa's closest city is Tangiers, Morocco.
With only 14k of water (the Straits of Gibraltar) between them.
Trade between the two towns and the rest of europe as existed since the start of time.
Many of our items are shiped direct from our warehouse in Morocco,keeping our prices as low and competitive as possible.
All our products are Handcrafted by traditional moroccan craftsmen,
Artisan starts in the mind of the craftsman therefore every carpet, rug or piece of pottery is slightly different,making everyone unique.

Shop Morocco is quickly becoming the #1 seller of Tagines on the internet.
The Tagine is our #1 product.Closely followed by Carpets and Rugs.
Tagines come in many different shapes and sizes,Cooking Tagines,Serving Tagines and Decorative Tagines.The Tagine as become a specialist product for Shop Morocco, We are continually adding Tagines to our stock.
Moroccan Carpets and Rugs come in many sizes and colours.Every Carpet a unique in itself.Hand woven on wooden looms or laboriously knotted by hand.Every Carpet a unique creation using basic or intricate designs,passed down from the start of time.
It can take several months to make a Carpet, A Item to enjoy in your home for many years.
We also sell a lot of Hookahs(sheshas) and wooden pipes, Our clothing department is becoming very popular and we are constantly adding new products.

We have some great products on offer.Shop Morocco is the only online shop,directly related with Morocco. We buy all our products directly from the source in Morocco.
This not only keeps us in touch with the Moroccan people, but gives us a very special relationship buying direct, enables us to keep our prices competitive and more importantly help the Moroccan people. When you buy from Shop Morocco you are shopping in Morocco and providing much needed work to the Moroccan People.If you can't find what you're looking for, Please don't hesitate to contact us. We travel to morocco on a regular basis.Almost anything can be aquired or made to order.

Mediterranean Chicken Tagine

If you like chicken your going to love this,
serves 6

1 T olive oil
1 lg onion(s),finely chopped
3 garlic clove(s) (1,Minced
-tbs)
2 T ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,Ground
1 1/2 t coriander seeds,Ground
1 cinnamon stick
6 c chicken stock
2 T lemon juice
1/2 lb turnips,peeled cut into 3/4
- dice
1/2 lb carrots,peeled cut into 3/4
- dice
1/2 lb celery (or fennel),peeled
-cut
- into 3,/4 dice
1 T lemon juice
2 T lime chutney
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and
-boned c,ut into 2 pieces
1 c chick-peas,Cooked
1/3 c cilantro or,Chopped
-flat-leaf parsley
Heat the oil in a large Tagine or casserole dish. Add the onion, garlic,
ginger, turmeric, cumin, coriander, and cinnamon stick. Cover over
medium heat for 3-4 minutes, or until the onion is soft but not brown.
Add 6 cups of stock and the lemon juice, root vegetables, lime
chutney, raisins, salt and pepper, and chicken pieces. Simmer for 20
minutes, or until the root vegetables are almost tender. Add stock as
necessary to keep the stew from drying out.
Just before serving, remove the cinnamon stick and stir in the
chick-peas. Simmer for 2-3 minutes, or until cooked. Correct the
seasoning, adding salt, pepper, and lemon juice to taste. Garnish
with cilantro or parsley and serve at once.

Lentil Tagine

If you like lentils,then this is the recipe for you.

Serves 4 people and is really easy to cook.

1 lb lentils,picked over
4 lg tomatoes,vine-ripe, chopped
1 lg onion,chopped fine
1/4 c olive oil
2 cl garlic,chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water,plus more if needed
1 c parsley,fresh
1 c fresh coriander sprigs
-chopped
In a medium sized tagine (30cm) combine lentils, tomatoes, onion, oil,
garlic, paprika, pepper, salt, and water, making sure that water
covers lentils and adding more if needed. Simmer lentil mixture,
covered, over moderately low heat 45 minutes, or until lentils are
tender. Stir in parsley and coriander and cook 1 minute more.
Let me know how you get on all comments are welcome.

Morocco

For most westerners,Morocco holds an immediate and enduring fascination.
Just 1/2 hours ferry ride from the Tarifa port of Spain,it seems at once very far from Europe.With a deeply traditional Islamic culture - that is almost wholly unfamiliar.Throughout the country,despite the years of French and Spanish colonial rule and the presence of modern and cosmopolitan cities like Rabat or Casablanca,a more distant past constantly makes its presence felt.
Fes, perhaps the most beautiful of all Arab cities, maintains a life still rooted in medieval times,when the Moroccan empire stretched from the Senegal to northern Spain,while in the mountains of the Atlas and the Rif, it's still possible to draw up tribal maps of the Berber population.As a backdrop of all this ,the country's physical make-up is also extraordinary.From the Mediterranean coast to the empty sand and scrub of the Sahara.
All of which makes Morocco an intense and rewarding experience.

Lamb And Pear Tagine

This recipe Lamb and Pear Tagine serves up to 6 people,and tastes as good as it sounds.

2 lg onions,peeled & sliced
1 Kg lean lamb,leg or shoulder
-cut into,4cm cubes.
4 pears,peeled cored & cut
-into 4cm,chunks
1/2 c sultanas
1/2 c silvered almonds
1 T olive oil
1 t cumin
1 t coriander,Ground
1 t ginger,Ground
1 t cinnamon
1 t black pepper
1 water,to cover the meat
1 salt,to taste
1. In a large Tagine gently fry the onion in the olive oil until
soft, add the meat to the tagine and cook until it changes color, then
add the spices. Add water to just cover the meat and salt to taste.
Cover and simmer gently until the meat is tender, about 1 1/2 - 2
hours. (Displace the lid a little after an hour if there appears to
be too much liquid.)
2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft. Serve with
rice.