Moroccan Tagine with Meat and Prunes – A Traditional Delight!
Transport your taste buds to the heart of Morocco with this Moroccan Tagine with Meat and Prunes recipe. The tender meat, sweet prunes, and aromatic spices create an unforgettable dish perfect for a special meal.
Ingredients:
1 kg beef or lamb (cut into medium pieces)
2 medium onions (chopped)
2 garlic cloves (minced)
½ cup dried prunes
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon saffron (soaked in warm water)
1 teaspoon turmeric
Salt and pepper to taste
3 tablespoons olive oil
½ cup fried almonds
1 tablespoon roasted sesame seeds
Water (as needed)
Instructions:
1. Prepare the Meat:
In a tagine (or deep pot), heat olive oil over medium heat.
Add the chopped onions and sauté until golden. Stir in the minced garlic and sauté for an additional 2-3 minutes.
2. Add the Meat:
Add the meat pieces to the tagine and brown on all sides to seal in the flavor.
3. Seasoning:
Sprinkle in the ground ginger, turmeric, cinnamon, saffron (with its soaking water), salt, and pepper. Stir well to ensure the meat is coated in the spices.
4. Cooking:
Pour in enough water to cover the meat, then cover the tagine. Reduce the heat to low and simmer for 1.5 to 2 hours, or until the meat is tender.
5. Prepare the Prunes:
While the meat cooks, soak the prunes in warm water for 10 minutes. In a separate small pot, combine the prunes, a little water, honey, and a pinch of cinnamon. Cook on low heat until the prunes are soft and infused with the honey flavor.
6. Final Touches:
Once the meat is fully cooked, add the prunes and honey mixture to the tagine. Allow the dish to cook for an additional 10 minutes to meld the flavors.
7. Garnish and Serve:
Garnish the tagine with fried almonds and roasted sesame seeds for added texture and flavor. Serve hot with Moroccan bread or couscous.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes | Servings: 6
Tips:
Slow Cooking: Cooking the tagine slowly on low heat ensures the meat becomes tender and absorbs all the rich flavors.
Serving Suggestions: This dish pairs wonderfully with couscous or traditional Moroccan bread.
