Let it snow, Let it snow, Take it Slow

Yes, we had a good sprinkling of the white stuff last night, big powdery flakes that were melted away today by the Andalucían sunshine, but hopefully that will have improved the Ski conditions up at the the Sierra Nevada...

Cold weather, warm stew based dishes – a slow cooker bought in one of my more clever moments is the basis for this recipe, but a watched pot or for authenticity a tagine from Morocco will do.

Think Morocco and sunshine, zingy spices and warmth!

BEEF IN CUMIN

You’ll need:

  • Beef or another meat if you like
  • I large red pepper
  • couple of handfuls of Butternut Squash
  • 1 large onion sliced
  • 4 cloves of garlic squashed
  • handful of sultanas
  • ground cumin 2 tablespoons
  • ground ginger 1 teaspoon
  • chili powder 1 teaspoon
  • ground cinnamon1 teaspoon
  • salt and pepper
  • hot meat or veggie stock

I had an enormous squash given as a gift from a neighbour last week, resembling a Desperate Dan size peanut, they’re devilishly hard to cut, I just throw a big Chinese chopper at it and think of someone I’m not keen on 😉

Sooo….preheat the slow cooker. Coat the beef in ground cumin and seal in a hot pan. Add the onion and garlic and cook until soft. Throw in the other spices and stir.  Add it all to the slow cooker, then add the stock and cook for 4 hours on high or 6-8 hours on slow. 1 hour before the end add the squash, sultanas and pepper and season.

Serve with a heap of mustard mash, fluffy rice, over a baked potato, whatever you fancy. I loved it, Josh loved it, Isobel not too keen and Stan just didn’t like it at all, but then again he was in a petulant man – mood….! So you try it and see what you think, and then tell me!

Flickr traveling soul

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