Name: Tagine of Beef with Prunes and Almonds
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 100 g/¼ lb (½ cup) butter; 225 g/½ lb (1⅓ cups) blanched almonds, sautéed in butter; 1 teaspoon powdered cinnamon; 2–3 short cinnamon sticks; ¼ teaspoon powdered ginger; 4 tablespoons sugar; 1 strip of lemon peel; sprigs of fresh mint or watercress; 2 large Spanish onions, peeled and coarsely grated; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon each freshly ground black pepper and powdered saffron; 1.25–1.4 kg/2½-3 lb beef, cut into 4 cm/1½ inch cubes; 450 g/1 lb (generous 2 cups) dried prunes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.25–1.4 kg/2½-3 lb beef, cut into 4 cm/1½ inch cubes
2 large Spanish onions, peeled and coarsely grated

Method

Put the meat cubes and onion into a large bowl along with the olive oil, salt, black pepper and spices. Mix well, rubbing aromatics into each piece of meat with your fingers.
When ready to cook, transfer prepared meat to a tagine or thick-bottomed flameproof casserole and add butter and enough water to just cover meat. Cook over a medium heat, covered, u