This recipe is adapted from this Moroccan chicken recipe. I never use celery because celery was created by the devil, but I do like to add the carrots and zucchini as described in the original recipe when I'm not cooking for my husband. In order for this to be Viking Approved, however, I usually leave those delightful veggies out and use the following recipe.
Moroccan Beef
Ingredients
1-2 lbs ground beef
2 Tbsp dried, chopped onions
1 Tbsp minced garlic
1 Tbsp frozen ginger root, grated
1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper (1/8 tsp if desired for less heat)
1/4 tsp ground turmeric
1 1/2 cup chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained and rinsed
1 Tbsp lemon juice
Directions
Put beef, onions, and garlic in skillet and brown beef over medium heat. Drain grease. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Reduce heat to low and simmer for about 10 minutes.
Add chickpeas to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until chickpeas are heated through. Stir in lemon juice and serve over rice.
This meal (specifically this recipe, with only chickpeas for vegetables) freezes very well. Defrost in the fridge, then heat in a skillet on the stove while cooking some rice. I cannot say for sure how well the zucchini or carrots would survive freezing and reheating.
