Slow-Cooker Moroccan Casserole
Laura is someone who loves makeup, food and exercise. She finds the time to make some amazing meals not always staying close to the recipe, as she feels it’s a guide to be played with depending on seasonal ingredients. They do however, stay authentic to the region they're from.
This meal has the essence of my favourite place in the world – a place I’ve visited twice and would consider living in – the Medina in Marrakesh amongst the excitement of the spice souks.
Ingredients
- 5 ml (1 teaspoon) ras el hanout
- 5 ml (1 teaspoon) ground nutmeg
- 5 ml (1 teaspoon) cumin seeds
- 5 ml (1 teaspoon) dried oregano
- 5 ml (1 teaspoon) coriander seeds
- 15 ml (1 tablespoon) olive oil
- 500 grams (1 pound) ground lamb
- 2 cloves garlic, minced
- 2.5 cm (1 inch) piece peeled ginger, peeled and finely chopped
- 1 small hot red chili pepper, finely chopped
- 1 red onion, chopped
- 2 green or red bell peppers, cored and chopped
- One large aubergine (eggplant) chopped
- 227 grams (8 ounces) mushrooms, chopped
- 1 cinnamon stick
- 118 ml (1/2 cup) pitted black olives
- 794 grams (28 ounce) can whole tomatoes
- 5 ml (1 teaspoon) tomato paste
- 118 ml (1/2 cup) fresh cilantro leaves, chopped
- 473 ml (2 cups) chicken stock
- 474 grams (1 pound) uncooked penne pasta
- 71 ml (1/3 cup) freshly grated parmesan cheese, or as needed
- 71 ml (1/3 cup) toasted pine nuts, or as needed
Preparation
- In a mortar and pestle (or a spice grinder, if you wish), combine the ras el hanout, nutmeg, cumin, oregano, and coriander seeds. Crush or process until finely ground.
2. Using a slow cooker with a browning feature, or in a skillet, heat the olive oil until sizzling. Add the ground lamb and stir until lightly browned. Add the garlic, ginger, and chili pepper, and stir for 1 minute. Add the bell peppers, red onion, eggplant, and mushrooms. allow them to brown, stirring occasionally, until beginning to soften.
3. If the mixture was cooked in a skillet, transfer to the slow cooker. Stir in the ground spices, cinnamon stick, olives, tomatoes, tomato paste, cilantro, and chicken stock. Cover and cook on low hear for 6 to 8 hours.
4. Toward the end of cooking, add the penne pasta, and 473 ml (2 cups) of water. Cook until the pasta is just tender, 10-15 minutes or as needed (be careful not to overcook). Transfer to a serving bowl and garnish with grated parmesan cheese and toasted pine nuts.
Laura West
Laura is someone who loves makeup, food and exercise. She finds the time to make some amazing meals not always staying close to the recipe, as she feels it’s a guide to be played with depending on seasonal ingredients. They do however, stay authentic to the region they’re from.
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