Beef Prune And Orange Tagine Recipes

BEEF AND PRUNE TAGINE

Beef and Prune Tagine image

We had this quite often during our trips to Morocco. The actual recipe is one I adapted after we came home but I think it's pretty close to what you'd get in Morocco if you went there on holiday. Serve with rice or couscous.

Provided by Sackville

Categories Meat

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 onion, finely chopped
4 tablespoons fresh coriander, chopped
250 g stewing beef, trimmed and cut into bite-sized pieces
1/2 teaspoon saffron, soaked in
2 tablespoons boiling water
200 g stoned prunes
1 tablespoon clear honey
1 tablespoon sesame seeds, toasted
10 almonds, toasted

Steps:

Put the butter and oil in a large saucepan.
When the butter is melted, put in the spices, coriander and onion.
Let fry for 30 seconds, then add the beef and stir well to coat.
Cover the meat with a cup of water and the saffron mixture.
The water should be just over halfway up the meat.
Bring to the boil and then lower to a gentle simmer.
Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
Add remaining prunes along with the honey, salt and pepper.
Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
Serve with the sesame seeds and almonds on top.

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