Beef and Prunes a La Tajine/Tagine
photo by Artsy Chef
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 lbs beef, cut into 1 inch cubes
- 2 small onions, chopped
- 12 ounces vegetables
- 1 teaspoon saffron
- 1 teaspoon ras el hanout spice mix
- 1 teaspoon garlic, minced
- 1 tablespoon ginger, minced
- salt
- pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons sesame seeds (optional)
- 1⁄2 lb pitted prune
directions
- Heat oil in tagine. Add butter. When melted, add meat.
- Add garlic, ginger, salt, pepper, saffron, and Ras El Hanout spice (or any other spices you may choose).
- Top with chopped onions and remaining vegetables.
- Cover and cook for 2 hours. Check after 1 hour and add 1/2 cup water if needed. Use hot water to keep from cracking tajine.
- When meat and vegetables are tender, add prunes. Cook for another 10 minutes.
- Sprinkle with sesame seeds if desired.
- Serve plain, with couscous, or rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this recipe for my Moroccan boyfriend whose mother is an exquisit cook! Away from home, he was missing his national cuisine so I presented him with this! He 'oooed' & 'aaahed' and said it was THE best tajine he had eaten. He asked would I make it again so he could invite his friends over! Its a lovely recipe! I didn't have the ras el hanout spice mix, so just used other Moroccan spices (cumin, tumeric etc. Also, I put the prunes in a bit longer, this way they go all gooey. For the vegtables I used carrots & courgettes (zuccinis), squash & potatoes would also be good. Thanks Artsy Chef!
RECIPE SUBMITTED BY
I am an engineer with an artsy side. So I love high tech stuff--including eCookbooks. I have been cooking since I was a child and love to cook. I used to write a quarterly cooking column in the local paper; now I write 2 page feature article every quarter and include photos. I travel the world so my tastes are eclectic.