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Beef And Prunes A La Tajine/Tagine

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Ingredients

Adjust Servings:
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

Nutritional information

1771.1
Calories
1537 g
Calories From Fat
170.9 g
Total Fat
69.7 g
Saturated Fat
232.4 mg
Cholesterol
87.8 mg
Sodium
40.8 g
Carbs
4.8 g
Dietary Fiber
23.2 g
Sugars
20.5 g
Protein
223g
Serving Size

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Beef And Prunes A La Tajine/Tagine

Features:
    Cuisine:

    I made this using potatoes & olives as my vegetables. I did add 1 beef bouillon cube & a tbsp of tomato paste to the sauce. DH enjoyed it very much.

    • 150 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Beef and Prunes a La Tajine/Tagine, Just came back from Morocco and had to try my hand at cooking in a tajine It is similar to crockpot cooking but you can cook on your stovetop, oven, or grill I was advised that about anything goes–just clean out your refrig and create your own recipe This was my first attempt and is delicious You can use about any spices you would like so be creative For the veggies, used a 12 oz package of frozen spring vegetables with snow peas, baby potatoes, broccoli, and carrots You can also use a variety of meats , I made this using potatoes & olives as my vegetables I did add 1 beef bouillon cube & a tbsp of tomato paste to the sauce DH enjoyed it very much , 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 used carrots & courgettes (zuccinis), squash & potatoes would also be good Thanks Artsy Chef!


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    Steps

    1
    Done

    Heat Oil in Tagine. Add Butter. When Melted, Add Meat.

    2
    Done

    Add Garlic, Ginger, Salt, Pepper, Saffron, and Ras El Hanout Spice (or Any Other Spices You May Choose).

    3
    Done

    Top With Chopped Onions and Remaining Vegetables.

    4
    Done

    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.

    5
    Done

    When Meat and Vegetables Are Tender, Add Prunes. Cook For Another 10 Minutes.

    6
    Done

    Sprinkle With Sesame Seeds If Desired.

    7
    Done

    Serve Plain, With Couscous, or Rice.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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