Moroccan Cuisine: a recipe for beef meat with prunes

Taroudant – Beef or lamb with prunes tagine is a classic dish in Moroccan cuisine that combines mysteriously the taste of sweet honeyed prunes and meat.

With the aromatic spices of ground black pepper, turmeric, ginger, garlic, saffron and cinnamon, the dish affords a mouth watering taste, rich and health diet.

Cooked or served in a tagine, a special earthenware pot used for braising meat with vegetables slowly at low temperatures, the meal results in tender meat with aromatic onions and thick irresistible sauce.

Prunes Tagine is traditionally served in weddings and other special occasions. However, many Moroccan families do prepare it often to break the routine of Tagine with vegetables, which is somehow a daily lunch meal. Beef meat with prunes is served with Moroccan bread for scooping up the meat and sauce.

Now that the dried fruits are abundantly available, you may want to replace prunes with apricot, fig or dates, but the process remains the same and the taste may slightly differ.  You may want to put an egg on the top or sprinkle some sesame over prunes and meat for a pleasant look and extra flavor.

Ingredients for prunes tagine:

1 kg of red meat.

3 onions cut into small pieces.

1tsp salt.

1tsp ground black pepper.

½ tsp turmeric.

Few saffron stamens.

1tsp ginger.

½ tsp cinnamon.

3 minced cloves of garlic.

½ cup olive oil.

For garnish:

250g prunes.

1tbsp butter.

2tbsp granulated sugar.

1 tbsp honey.

1 tsp cinnamon.

 Some toasted sesame and an egg (optional)

How to prepare prunes tagine in Moroccan Cuisine?

1. In a pressure cooker, mix spices, garlic, oil and meat.
2. Put the cooker on the stove, add onions and cook for 5 minutes.
3. Add 1 litter of water, cover the pot then cook for 40 minutes on a medium heat.
4. Uncover the pressure cooker and let it over low heat until the gravy is thick.

Prepare the prunes:

1. While the meat is cooking, put the prunes in a pot, add water and simmer for 15 to 30 minutes or until the prunes are tender.
2. Drain the prunes and add some sauce from meat gravy, butter, cinnamon, sugar and honey.
3. Cook for another 5 to 10 minutes until the prunes are honeyed.
4. In a plate, or Tagine, place meat with onions, add some sauce and put the honeyed prunes on the top with some sesame as a garnish.

Serve hot!

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