Beef Tagine with Caramelized Prunes

2h
Serves 4
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Directions

  1. 1Soak saffron threads in warm water for 10 minutes.
  2. 2Grate garlic cloves.
  3. 3Cut onions in half, grate using large holes of grater. Chop leftover pieces.
  4. 4In a large pot on low heat, drizzle vegetable oil. Add onions, garlic, ginger, turmeric, pepper, salt, ras el hanout, and cinnamon stick. Pour saffron water and mix.
  5. 5Add meat pieces, mix in, and cook until browned on all sides.
  6. 6Add water to almost cover meat, bring to a boil, lower heat to medium and cook until meat is done (1-2 hours).
  7. 7While meat cooks, soak prunes in boiling water for 15 minutes.
  8. 8In a saucepan, melt butter. Add 1 cup of tagine sauce.
  9. 9Drain prunes, add to saucepan, cover, and cook until soft (10 minutes).
  10. 10Add honey and cinnamon to prunes, mix, cover, simmer on low heat for 10 minutes until a thick syrupy sauce forms.
  11. 11Plate meat, pour sauce over it, top with caramelized prunes, fried almonds, and sesame seeds.
  12. 12Serve immediately with crusty bread.

Ingredients

  • 2 pounds tender beef or lamb
  • 2 tablespoons vegetable oil
  • 2 onions
  • 2 garlic cloves
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground Turmeric
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cinnamon stick
  • 1 pinch ras el hanout
  • 1 tablespoon saffron
  • 0.25 cup water
  • 300 grams prunes
  • 2 tablespoons unsalted butter
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons honey
  • 1 cup sauce from the meat tagine
  • 1 handful fried almonds
  • 1 sprinkle sesame seeds

Equipment

large potgratersaucepan

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