Moroccan Tagine Beef with Prunes
By tttttttttttttttttt - December 23, 2017
INGREDIENTS 2 lb. (about 1 kg) tender beef or lamb, cut into three inch pieces 2 medium onions, grated or very finely chopped 3 cloves garlic, finely chopped or pressed 3/4 teaspoon salt 1 teaspoonPEPPER 1 teaspoon ginger 1/2 teaspoon saffron threads, crumbled 1 or 2 3" to 4" pieces of cinnamon stick 1/4 cup olive oil 1/4 cup butter or vegetable oil handful of cilantro sprigs, tied together into a bouquet 1/2 lb. (about 1/4 kg) prunes 1 tablespoon honey 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1 tablespoon toasted golden sesame seeds (optional) handful of fried
almonds (optional)Prep Time: 15 minutesCook Time: 70 minutes
PREPARATIONClay or ceramic tagine method: Slice one of the onions, andlayer the onion rings on
the bottom of the tagine. Mix themeat with the grated onion, garlic, oils and spices, andplace on theonion rings. Add 2 1/2 cups water, cover, andplace the tagine on a diffuser over medium heat. Allow thetagine to reach a simmer, and then reduce the heat to thelowest temperature necessary to maintain the simmer..Allow the tagine to cook for three hours or longer, until themeat is very tender and the liquids are reduced. (Note:About two hours into the cooking, remove and reserve 1/2cup of the liquids.)Cook the PrunesWhile the meat is cooking, put the prunes in a small potand cover with water. Simmer over medium heat, partiallycovered, until the prunes are quite tender. (How long this
takes can vary greatly depending on the prunes, but the
average time is 15 to 30 minutes.)takes can vary greatly depending on the prunes, but theaverage time is 15 to 30 minutes.)takes can vary greatly depending on the prunes, but theaverage time is 15 to 30
◙ ←
→ 6
minutes.) Drain the prunes, and
add the 1/2 cup of liquids reserved from the meat. Stir in
the honey, sugar and cinnamon, and simmer the prunes
another 10 minutes, or until they are sitting in a thick
syrup.add the 1/2 cup of liquids reserved from the meat. Stir inthe honey, sugar and cinnamon, and simmer the prunesanother 10 minutes, or until they are sitting in a thicksyrup.add the 1/2 cup of liquids reserved from the meat. Stir inthe honey, sugar and cinnamon, and simmer the prunesanother 10 minutes, or until they are sitting in a thicksyrup.To ServePut the meat on a large serving platter (if you've cooked ina tagine, it will also be used as the serving dish), and spoonthe prunes and syrup on top. If desired, garnish with friedalmonds and/or sesame seeds. Enjoy you cooking .
almonds (optional)Prep Time: 15 minutesCook Time: 70 minutes
PREPARATIONClay or ceramic tagine method: Slice one of the onions, andlayer the onion rings on
the bottom of the tagine. Mix themeat with the grated onion, garlic, oils and spices, andplace on theonion rings. Add 2 1/2 cups water, cover, andplace the tagine on a diffuser over medium heat. Allow thetagine to reach a simmer, and then reduce the heat to thelowest temperature necessary to maintain the simmer..Allow the tagine to cook for three hours or longer, until themeat is very tender and the liquids are reduced. (Note:About two hours into the cooking, remove and reserve 1/2cup of the liquids.)Cook the PrunesWhile the meat is cooking, put the prunes in a small potand cover with water. Simmer over medium heat, partiallycovered, until the prunes are quite tender. (How long this
takes can vary greatly depending on the prunes, but the
average time is 15 to 30 minutes.)takes can vary greatly depending on the prunes, but theaverage time is 15 to 30 minutes.)takes can vary greatly depending on the prunes, but theaverage time is 15 to 30
◙ ←
→ 6
minutes.) Drain the prunes, and
add the 1/2 cup of liquids reserved from the meat. Stir in
the honey, sugar and cinnamon, and simmer the prunes
another 10 minutes, or until they are sitting in a thick
syrup.add the 1/2 cup of liquids reserved from the meat. Stir inthe honey, sugar and cinnamon, and simmer the prunesanother 10 minutes, or until they are sitting in a thicksyrup.add the 1/2 cup of liquids reserved from the meat. Stir inthe honey, sugar and cinnamon, and simmer the prunesanother 10 minutes, or until they are sitting in a thicksyrup.To ServePut the meat on a large serving platter (if you've cooked ina tagine, it will also be used as the serving dish), and spoonthe prunes and syrup on top. If desired, garnish with friedalmonds and/or sesame seeds. Enjoy you cooking .
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