Moroccan Tagine of Meat and Prunes Recipe
"Beef or lamb with prunes is a classic Moroccan dish that combines sweet prunes and meat with the fragrant spices of ginger, saffron, cinnamon and pepper. It's often served at holiday gatherings, weddings and other special occasions with Moroccan bread for scooping up the meat and sauce. Meat and Prunes can be prepared in a pressure cooker, conventional pot or clay or ceramic tagine. Use tender cuts of meat (some pieces on the bone) for the best results. Cooking time is for a pressure cooker. Allow double or triple this time for other methods. Also see Sweet and Spicy Moroccan Tagines...."
INGREDIENTS
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2 lb. (about 1 kg) tender beef or lamb, cut into three inch pieces
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2 medium onions, grated or very finely chopped
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3 cloves garlic, finely chopped or pressed
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3/4 teaspoon salt
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1 teaspoon pepper
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1 teaspoon ginger
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1/2 teaspoon saffron threads, crumbled
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1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
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1 or 2 sticks cinnamon
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1/4 cup olive oil
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1/4 cup butter or vegetable oil
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handful of cilantro sprigs, tied together into a bouquet
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1/2 lb. (about 1/4 kg) prunes
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1 tablespoon honey
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2 tablespoons sugar
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1 1/2 teaspoons ground cinnamon
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1 tablespoon toasted golden sesame seeds (optional)
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handful of fried almonds (optional)
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