Beef And Prunes Tagine

Beef and dried prunes tendered to perfection, meat falling off from the bone, melt in the mouth goodness. The combination of sweet, salty, fruity taste is exquisitely unique. Traditionally, Moroccans prepare the dish through the process of slow cooking using colored earthen pot called the “Tagine”- where the name of the dish is taken from.  Best paired with rice or the Couscous (another North African staple made of semolina durum wheat) and the local round white bread called “Khoubz. This dish totally makes me forget I’m on diet.  - Review by a blogger 

Ingredients:

1 kilo lean Beef, cut into big cubes

1/3 teaspoon Saffron Hair

5 tablespoons vegetable oil

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon ginger powder

1/2 teaspoon Annatto powder

1 tablespoon garlic chopped

2 medium-sized Onion chopped

300 grams dried prunes

1/2 cup hot water

2 tablespoons butter

2 tablespoons sugar

1/2 teaspoon cinnamon powder

*1 tbs Raselhanot spice if possible  

Procedure:

1. In a pressure cooker, heat oil then saute garlic and onion until brown.

2. Add in beef, saffron hair, pepper, salt, ginger and annatto powder, stir thoroughly.

3. Pressure cook the beef with the spices for 40 minutes to 1 hour until the beef becomes very tender. Set aside.

4. In a separate pan, put 1/4 cup of hot water and the prunes and boil for 5 mins.

5. Discard the water used and replace with the other half of hot water

6. Add in butter, sugar and cinnamon then cook for 15 to 20 minutes until the prunes are soft and the syrup is absorbed by the fruit.

7. Plate the beef into Tagine bowl and pour the caramelized prunes on top.

8. Serve hot with steamed white rice, couscous or warm Khoubz.

This Infographic is designed by Jack Thompson from BroBBQ