how to prepare Moroccan sausage stew

Ingredients

- 2 tsp vegetable oil
- 8 good-quality pork sausage
- 2 red onion, cut into wedges
- 1 garlic clove, crushed
- 2 tbsp Moroccan spice mix or ras el hanout :
- 100g soft pitted date, roughly chopped
- 400g can chopped tomato
- 175ml hot beef stock
- 1 tbsp cornflour
- mashed potato

Note: ras el hanout : is a fragrant North African spice. It works perfectly with  sausages in a tomato casserole sauce with dates and onions

• Method :

• In a giant pan or incombustible casserole dish, heat the oil and brown the sausages with the onions for ten minutes till golden. Add the garlic and spice combine with 75ml water to stop them from burning, and cook for two minutes still perfumed. Add the dates and tomatoes, mix well, then detached onto a pair of plates to chill before running into an electric refrigerator bag and temperature reduction for up to three months.

• To cook from frozen, place the stew into an outsized pan or incombustible casserole dish with about a pair of tbsp of the stock. cowl with a lid and gently heat to melt for twenty-five minutes, stirring often.

• Once the stew is totally defrosted, combine the amylum with the reserved stock and pour into the pan. bring round the boil and simmer, uncovered, for five minutes till thickened and piping hot. Serve with Irish potato.