Ingredients for Beef And Prune Tagine
- 2 tablespoons butter
- Olive Oil
- Ground Cumin
- Black Pepper
- Ground Cinnamon
- 1 large onion, chopped
- Fresh Coriander
- Stewing Beef
- Saffron
- Boiling Water
- 1 cup pitted prunes
- Clear Honey
- 1 tablespoon sesame seeds, toasted
- 1/4 cup slivered almonds, toasted
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How to Make Beef And Prune Tagine
- Melt butter and oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add cumin, ginger, turmeric, cinnamon, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
- Add chopped onion and cook for 5 minutes, until softened.
- Add beef cubes and stir well to coat with the spice mixture. Brown the beef on all sides.
- Pour in 1 cup of water and the saffron mixture. Ensure the liquid comes about halfway up the meat.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 1/2 hours, or until the beef is tender.
- Add half of the pitted prunes and continue to simmer, mostly covered, for another 30 minutes.
- Stir in remaining prunes, honey, salt, and pepper.
- Simmer uncovered for an additional 15-20 minutes, or until the sauce has thickened and reduced to your desired consistency.
- Garnish with toasted sesame seeds and slivered almonds before serving with couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
300g
Fat
75g
Carbs
41g
