Recipe by Sue Lau
I was a little apprehensive when I saw this on a menu and my husband tried it. Prunes?!?!? I had a bite and really must say I was surprised at how good it was! I then made this version at home with much success.
- 1 (3 lb) chuck roast, trimmed and cut into chunks (3 pound)
- 1 large onion, chopped
- 1 tablespoon grated gingerroot
- 2 -3 garlic cloves, minced (2 to 3)
- 1 teaspoon saffron thread
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 -2 tablespoon olive oil (1 to 2)
- 1 cup pitted prunes or 1 cup dried pitted plum
- toasted sesame seeds (optional)
Directions See How It's Made
- In a dutch oven or large heavy pan, heat oil, and add beef chunks, and onion, cooking until browned.
- Stir in grated ginger, garlic, saffron, cumin, salt and pepper.
- Place ingredients into an oven-safe tagine, clay baker, or keep in an oven safe dutch oven and bake, covered, at 350F for 2 hours, or until beef is tender.
- Stir in whole prunes, cover pot and bake for 10-15 minutes more, or until prunes are plump and softened.
- Serve garnished with sesame seeds if desired.