Beef and Prune Tagine

Beef and Prune Tagine

sobota, 25 stycznia 2014

Beef and Prune Tagine

Time: 2 hrs 20 mins

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1/2 onion, finely chopped
• 4 tablespoons fresh coriander, chopped
• 250 g stewing beef, trimmed and cut into bite-sized pieces
• 1/2 teaspoon saffron, soaked in
• 2 tablespoons boiling water
• 200 g stoned prunes
• 1 tablespoon clear honey

Directions

• 1 Put the butter and oil in a large saucepan.
• 2 When the butter is melted, put in the spices, coriander and onion.
• 3 Let fry for 30 seconds, then add the beef and stir well to coat.
• 4 Cover the meat with a cup of water and the saffron mixture.
• 5 The water should be just over halfway up the meat.
• 6 Bring to the boil and then lower to a gentle simmer.
• 7 Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
• 8 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. You need to keep this dish at a very low simmer.
• 9 Add remaining prunes along with the honey, salt and pepper.
• 10 Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
• 11 Serve with the sesame seeds and almonds on top.