Beef with Prune Tagine – Experience It Foods

Do you want to taste one of my favorite Moroccan Tagines?

Prepare to enjoy some of the most amazing flavors of Morocco!

In pressure cooker,
Heat 1/3 cup oil
Cook or Fry up 1 large onion chopped
One the onion is clear, add:

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bouillon cube, lamb
  • 1/2 packet of saffron (yellow coloring)
  • 1 teaspoon ginger
  • 1 clove of garlic
  • 1 cup water
  • Cut 1/2 Kilograms of beef meat into large cubes. Moroccans love meat on the bone, however, most of our friends like it boneless.

    Brown the 1/2 kilograms of lamb meat. Add 2 cups water and cook under pressure for approximately 45 minutes. Check meat and return to cook if not tender.

    Prunes (350 grams): Wash in hot water. Cook in sauce pan. Drain and wash off.

    Add 2 teaspoons of sugar and 1 teaspoon of cinnamon and prunes to tagine. Bring it to a simmer for a few minutes.

    Almonds: Blanch and brown in butter and salt. Sprinkle on top of tagine before serving.

    Serve this tasty tagine in a deep circular dish or if you have one, a moroccan tagine pot.

    How do you eat this tagine?

    To properly enjoy any Moroccan tagine, you need to have some flat dipping bread. Taking a small piece of bread (Khubz), you dip into the tagine and grab the juicy meat, prunes and sauce. For more tips on Moroccan etiquette, read our full blog: How To Avoid Having An Awkward Morocco Etiquette Story. Enjoy…

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