Beef And Prune Tagine

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We had this quite often during our trips to morocco. The actual recipe is one i adapted after we came home but i think it's pretty close to what you'd get in morocco if you went there on holiday. Serve with rice or couscous.

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Steps

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Put the butter and oil in a large saucepan.

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When the butter is melted , put in the spices , coriander and onion.

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Let fry for 30 seconds , then add the beef and stir well to coat.

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Cover the meat with a cup of water and the saffron mixture.

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The water should be just over halfway up the meat.

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Bring to the boil and then lower to a gentle simmer.

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Add half the prunes and cook for 1-1 / 2 hours until the meat becomes tender and juicy.

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Keep the pot mostly covered during this time -- the only time i lift the cover is for a few seconds if the heat builds too much and it starts to boil.

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You need to keep this dish at a very low simmer.

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Add remaining prunes along with the honey , salt and pepper.

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Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.

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Serve with the sesame seeds and almonds on top.

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Ingredients

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butter, olive oil, ground cumin, black pepper, ground cinnamon, onion, fresh coriander, stewing beef, saffron, boiling water, prunes, clear honey, sesame seeds, almonds