Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

Moroccan Beef with Apricots & Dates (adapted from Food Wanderings in Asia)
Yield: 4 servings
Prep time: 10 minutes
Cook time: 90-120 minutes

Ingredients:

For the beef with apricots & dates:

1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Pinch of saffron
1 teaspoon salt
1 tablespoon olive oil
1 pound sirloin stir-fry or beef stew meat, grass-fed if possible

1/2 cup pitted Mejdool dates, halved
1/2 cup dried apricots
Hot water

2 tablespoons ghee
or coconut oil
1 onion, halved through the core and sliced
4 cloves garlic, grated
1 inch piece of fresh ginger, peeled and grated
Sea salt to taste

1/4 cup sliced or crushed almonds, toasted*
1/4 cup chopped fresh cilantro

*To toast almonds, cook them in a dry skillet over medium heat, tossing frequently, until they’re golden brown and fragrant, about five minutes.

Combine all the spices with the tablespoon of olive oil, and mix with the beef.

Place the dried fruit in a two-cup measure, and fill the cup with very hot water.  Set aside.

Heat the ghee or coconut oil in a large skillet over medium-high heat.  When the skillet is very hot, add the beef and sear, turning occasionally, until browned on all sides.  Use a slotted spoon to transfer the meat to a plate.

Adjust the heat to medium, add the onion and garlic to the skillet, and stir-fry for about five minutes, until softened.  Add the ginger and cook just until fragrant, about one minute.  Return the beef to the skillet and toss to mix well.  Pour in the soaking water from the two-cup measure, leaving the fruit in the cup to add later.  Bring the mixture to a boil, then reduce the heat and simmer, covered, for an hour to an hour and a half, or until the beef is tender.

Meanwhile, prepare the mashed cauliflower (see recipe below).

Remove the lid, stir in the fruit, and simmer for another 15-20 minutes, or until much of the liquid is gone and the sauce is thick enough to cling to the meat.  Season to taste with sea salt.

Serve hot, on a bed of mashed cauliflower if desired, and sprinkle with toasted almonds and cilantro.

Mashed Cauliflower
Yield: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

1 head cauliflower, stem and leaves removed, chopped into large florets
2-3 tablespoons ghee
or olive oil, to taste
Sea salt and freshly ground black pepper, to taste

Steam the cauliflower in a steamer basket over a pot of boiling water for 8-10 minutes, or until tender when pierced with a fork.  Transfer to a bowl and add the ghee or olive oil, salt, and pepper.  Puree with an immersion blender or food processor until smooth.  Taste and adjust seasonings as desired and serve hot, with Moroccan beef or any other main dish.

Want more Whole30 tips & recipes?  Come back for a new post (almost) everyday this month, and check out these previous posts:

• Orange Ginger Squash Soup (Whole30 Day 1)
• Creole Hash & Eggs (Whole30 Day 2)
• 5 Essential Paleo Flavor Boosters (Whole30 Day 3)
• Chicken Meatballs with Garlic Kale Marinara (Whole30 Day 4)
• Cooking with Coconut Oil Review + Pork Chops with Apple Compote (Whole30 Day 5)
• Braised Zucchini (Whole30 Day 6)
• 7 Paleo Blogs I Love (Whole30 Day 7)
• Sweet Potato & Kale Gratin (Whole30 Day 8)
• Prepping a Week of Paleo Breakfasts (Whole30 Day 9)
• Orange-Glazed Brussels Sprouts (Whole30 Day 10)
• Pumpkin Soup with Crispy Shallots (Whole30 Day 11)
• What I’m Cooking This Week (Whole30 Day 12)
• Mini Quiches with Duxelles & Baby Broccoli (Whole30 Day 15)
• Fried Okra with Avocado Crema (Whole30 Day 18)

For even more paleo recipes, check out these Whole30 posts from my archives or my Whole30 Pinterest board.  Also, follow me on Instagram to see pics of what I’m eating throughout my Whole30.

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