Beef and Prune Tagine

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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.

Ingredients Nutrition

Directions

  1. Put the butter and oil in a large saucepan.
  2. When the butter is melted, put in the spices, coriander and onion.
  3. Let fry for 30 seconds, then add the beef and stir well to coat.
  4. Cover the meat with a cup of water and the saffron mixture.
  5. The water should be just over halfway up the meat.
  6. Bring to the boil and then lower to a gentle simmer.
  7. Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
  8. 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.
  9. Add remaining prunes along with the honey, salt and pepper.
  10. Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
  11. Serve with the sesame seeds and almonds on top.

Reviews

(5)
Most Helpful

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.

Thymestudio October 08, 2009

We loved this. There is nothing I can add to what other reviewers have said, other than to say I baked mine in the oven at 300F for 1 1/2 hours, and the sauce was thick and delicious, and the meat tender.

Sweet Baboo March 24, 2008

Agreed, 10 stars! And easy to make too! That said, if you have a limited palate, you won't like this dish. But if you have electic tastes, you must try this out. I made mine in a cast iron frying pot, added 1 teaspoon paprika, and substituted parsley for the coriander/cilantro (my wife doesn't like cilantro, but I suspect the dish would be even better with it.) I served it over Alton Brown's baked brown rice (I'll NEVER boil brown rice again!) It was great.

ZigZagWanderer December 11, 2006

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