Moroccan Lamb or Beef

•. Total: 85 mins

• Prep: 15 mins

• Cook: 70 mins

• Yield: Serves 4 to 6

RECIPE By: Hanan Kaina Dish Name: Moroccan Lamb or Beef Tagine with Prunes

Dish Origin: Moroccan

Ingredients

● • 2 pounds tender beef or lamb (cut into three-inch pieces)

● • 2 medium onions (grated or very finely chopped)

● • 3 cloves garlic (finely chopped or pressed)

● • 3/4 teaspoon salt

● • 1 teaspoon pepper

● • 1 teaspoon ginger

● • 1/2 teaspoon saffron threads (crumbled)

● • 1/2 teaspoon turmeric

● • One or two 3-inch to 4-inch pieces of cinnamon stick

● • 1/4 cup olive oil

● • 1/4 cup butter, softened

● • 2 1/2 cups water

● • 1/2-pound prunes

● • 1 tablespoon honey

● • 2 tablespoons sugar

● • 1 1/2 teaspoons ground cinnamon

● • Handful of cilantro sprigs (tied together)

● • Optional: 1 tablespoon toasted sesame seeds (optional)

● • Optional: Handful of fried almonds

Preparation

1-Over low heat, sear the meat with the olive oil, onions, garlic, salt, spices, cinnamon sticks, and cilantro bouquet, stirring occasionally.

2-Add 1 1/4 liter of water.

3-Cover and simmer for about 45 minutes over low heat, until the meat is done.

4-Turn off the heat.

5-To prepare the prunes, start by poaching them. Then, drain them.

6-Place the drained prunes in a saucepan over low heat.

7-Add butter, honey, sugar, and ground cinnamon.

8-Cook it for 10 minutes, stirring continuously.

9-Turn off the heat.

10-To assemble the dish, place the meat pieces and the remaining sauce into a serving dish. Then, decorate with the caramelized prunes on top, sprinkle with sesame seeds, and add the fried almonds on top.

Secret

-Serve it hot.

-Enjoy it with homemade bread and freshly brewed mint tea.