Beef Tagine With Prunes Recipe
About Beef Tagine With Prunes Recipe:
Easy and quick recipe to prepare.Prepare in less time.Sweet in taste.Taste is also good.This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared on special occasions!This recipe can be easily prepared from the comfort of your home.This recipe is made up of many ingredients.
- 40 mins
- 20 Ingredients
Ingredients for Beef Tagine With Prunes Recipe
- 2 pound tender beef or lamb
- 2 tablespoon vegetable oil
- 2 Onions
- 2 garlic cloves
- 1 teaspoon Ground Ginger
- 1/2 teaspoon ground Turmeric
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 stick Cinnamon
- 1 pinch ras el hanout
- 1 tablespoon saffron water
- As required Caramelized prunes
- 10.50 ounce Prunes
- 2 tablespoon unsalted butter
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoon honey
- 1 cup sauce from the meat tagine
- As required Decoration
- As required Fried almonds
- As required sesame seeds
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Beef Tagine With Prunes Recipe
Preparing the ingredientsfirst, soak the saffron threads in some heat water for ten minutes. Grate the garlic cloves
Cut the onions in and grate them large holes in the kitchen utensil. Chop the leftover onion items.
Cooking the meat on low heat, in a very massive pot, drizzle the oil.
Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of ras el hanout, and a cinnamon stick. Pour some saffron water and blend all the ingredients along.
Add the meat items to the pot and blend it in. Let the meat cook for many minutes till all sides get a brown color, this fashion the spices and flavors are bolted within the meat.
Add water to virtually cowl the meat, raise the warmth to medium-high, cowl the pot, and produce to a boil. Then lower the warmth to medium and keep a change of state till the meat is finished.
Preparing the prunes whereas the meat is a change of state, soak the prunes in boiling water for around a quarter-hour to melt them up.
In a separate pan, on medium heat, soften the butter. Add one cup of the tagine sauce to the butter.
Drain the prunes and place them within the pan. Cowl and cook for around ten minutes or till the prunes become soft.
Once the prunes are tender, add the honey and ground cinnamon. Gently combine within the prunes, cowl the pan, set the warmth to low, and simmer for ten minutes. The prunes are prepared after they sit on a thick syrupy sauce and are extremely soft.
Check on the tagline from time to time – simply stir the meat within the sauce and add water if necessary, the meat must always be half-covered with water till it cooks. Reckoning on the cut, it
S going to take one to two hours.
In the end, the meat is soft, and therefore the sauce is thick.
To serve the tagine, the primary plate the meat, pour the sauce over and around the meat items, prime with caramelized prunes, add one or two of cooked almonds, and end with a sprinkle of benny seeds.
Serve now with crusty bread. Bon appetit!