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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well. | 2. Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot. (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly). | 3. Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown. | 4. Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot. | 5. Add cinnamon stick and cook 5 hours on LOW. | 6. After 5 hours, stir stew and add raisins, mango, and harissa. | 7. Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison	1 1/2	lb	cut	-	-	-	-
olive oil	3	teaspoons	divided	119.34	0.0	0.0	13.5
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
vegetable stock	1 3/4	3/4		19.3375	3.5968	0.9282	0.2707
cinnamon	1			-	-	-	-
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
mango	2/3	cup	chopped dried	66.0	16.477999999999998	0.902	0.418
harissa	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.