John Myers
Beef Tagine with Almonds and Prunes
The perfect beef tagine with almonds and prunes recipe with a picture and simple step-by-step instructions.
- 1 kilogram Beef diced or whole
- 2 Freshly cooked onions
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0,5 teaspoon Pepper
- 0,5 teaspoon Saffron
- 1 teaspoon Ground cinnamon
- 0,25 teaspoon Ground ginger
- 5 teaspoon Smen
- 500 g Prunes
- 4 tablespoon Sugar
- Zest of 1/4 pickled lemon
- 1 piece Cinnamon stick
- For ganing
- 250 g Roasted peeled almonds
- 3 You can also cut boiled eggs in half without them
- Mix the onions, olive oil, salt, black pepper and spices well and rub the meat cubes carefully with the mixture. Put the prepared meat in a tagine or a large casserole, add Smen (or clarified butter) and pour in enough water to just cover the meat. Cover and cook over medium heat for 45-60 minutes until the meat is tender. In the meantime, pour boiling water over the plums, soak for 20 minutes and then drain. Put 2 ladles of the beef stock from the Dutch oven in a small saucepan and skim off the fat. Add half of the sugar, lemon zest and cinnamon stick. Cook the plums in this stock for about 20 minutes until they are soft and swollen. Add the remaining sugar to the meat in the casserole and stir well. Arrange the beef on a preheated platter with the plums and their stock. Reduce the meat sauce by half over high heat and pour over the meat. Sprinkle with the toasted almonds and decorate with fresh mint or watercress. Serve immediately.
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