Choutchouka with meat

One weeknight when I didn’t really have an idea for a dish, where I wanted to use red and green peppers and tomatoes, I decided to make tchoutchouka but with meat this time. We will say that it is one of the variations of this dish and quite frankly I had already thought about it without really getting started.

I don’t regret having made it because ultimately it’s a good way to eat vegetables and proteins. It was so good that my husband and I got more.

First cut the peppers and chillies into cubes, the meat into small cubes as well and the tomato into puree after having peeled it.

Put 2 tablespoons of olive oil in a pan, add the meat, a little salt, and cook for 5 to 8 minutes; once the meat is well browned, remove the meat juice from everything and reserve it for later.

Add the chopped peppers and chillies to the meat with 1 tbsp. tablespoon of olive oil and let brown for 5 minutes before adding the tomato puree and salt as you like.

Cover and simmer over low heat for about 40 minutes. A quarter of an hour before turning off the heat add the meat juice that you have reserved.

Only add water if absolutely necessary because this dish should not have a lot of sauce, just the tomato and meat juice. It is eaten with bread like a classic Tchoutchouka.

source: la-cuisine-marocaine.com