Ingredients : Beef Tagine with Dry Prunes
1 kg of beef
250 g of dry prunes
100 g of almonds
3 tablespoons of vegetable oil
2 garlic cloves, chopped
2 medium onions, chopped
1 tablespoon of sesame seeds
A pinch of saffron
1 teaspoon of ginger powder
1 teaspoon of cinnamon powder
½ teaspoon of black pepper
2 tablespoons of granulated sugar
2 ½ cups of water
Salt, to taste
Directions : Beef Tagine with Dry Prunes
Fry the onion and meat with oil in a tagine for 5 minutes, then add a
pinch of saffron and salt, garlic, black pepper, and ginger.
Pour the water from the side of the tagine; try not to pour it on top of
the meat. Then allow it to cook on low heat until the meat is fully
cooked and buttery.
In the meantime, boil the prunes for 15 minutes then remove it from
the water and set it aside.
In a medium sauce pan, combine the prunes with the sugar, cinnamon,
then add half of the broth from the meat, once it is cooked.
Bring the broth and prunes to a boil and allow it to cook for other 5 to
10 minutes on low heat.
Place the prunes on top of the meat and in the sides of the serving dish
or tagine, then pour the rest of the caramelized broth of the prunes on
top and garnish it with the almonds and sesame seeds.
Serve it warm and enjoy.