Recipe by Sackville
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.
Top Review by Thymestudio
Very good I loved the sweet and savory combination!! I started this on my stove cooking the meat and the onions and then transfered it to my tagine to slow cook. I loved the flavor and served with couscous was a nice change for dinner.
- 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
Directions See How It's Made
- 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.