MOROCCAN BEEF WITH COUSCOUS 1

Course : Beef
Serves: 6
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Ingredients:

1 1/2 Pounds beef boneless chuck -- Round roast, cut into cubes
1 cup Beef broth or water
1/3 cup Chopped fresh or
2 tablespoons Dried coriander leaves
1/3 cup Chopped fresh italian
1 tablespoon Olive or vegetable oil
1 teaspoon Ground ginger
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Ground red -- Pepper (cayenne)
12 Cloves Garlic
3 slices Lemon -- cut in half
2 large Tomatoes -- seeded and chopped
 

Preparation / Directions:

This dish was inspired by the Moroccan recipe for Tangia, named after. Heat oven to 325 degrees. Mix all ingredients except couscous in ungreased 3-quart casserole. Cover and bake 2 to 2-1/2 hours or until beef is very tender. Serve over couscous.


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