Tagine of Beef with Prunes and Almonds

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

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

Africa
Morocco
Main course
Mediterranean
Gluten-free

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