Moroccan Beef Tagine with Prunes and Nuts
Inspired by the rich culinary traditions of Morocco, this tender beef tagine features a luscious blend of spices, sweet prunes, and crunchy almonds. The succulent beef stews gently in a fragrant sauce infused with cumin, cinnamon, and fresh coriander, creating a delightful balance of flavors. Perfect for a cozy dinner, this tagine is traditionally served over fluffy couscous or warm rice, making every bite a true taste of North Africa.
2
Servings
325
Calories
13
Ingredients
Ingredients
butter
1 (tablespoon)
olive oil
1 (tablespoon)
ground cumin
1 (teaspoon)
black pepper
1 (teaspoon)
ground cinnamon
1 (teaspoon)
onion
1/2 (finely chopped)
fresh coriander
4 (tablespoons, chopped)
stewing beef
250 (grams, trimmed and cut into bite-sized pieces)
saffron
1/2 (teaspoon, soaked in 2 tablespoons of boiling water)
stoned prunes
200 (grams)
clear honey
1 (tablespoon)
sesame seeds
1 (tablespoon, toasted)
almonds
10 (toasted)
Instructions
1
In a large saucepan, combine the butter and olive oil over medium heat.
2
Once the butter has melted, add the ground cumin, black pepper, and ground cinnamon, followed by the finely chopped onion and half of the fresh coriander. Sauté for about 30 seconds until the spices release their aroma.
3
Add the stewing beef to the pot, stirring well to ensure each piece is coated with the spice mixture.
4
Pour in a cup of water and add the saffron soaked in boiling water, ensuring the liquid just covers the meat.
5
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently, keeping the pot mostly covered. The meat should simmer for about 90 minutes to become tender, with occasional lifting of the lid to prevent boiling if necessary.
6
After 90 minutes, incorporate half of the stoned prunes into the pot. Continue to simmer for an additional 30 minutes.
7
Finally, add the remaining prunes, honey, and a pinch of salt and pepper, adjusting to your taste. Simmer for another 30 minutes or until the meat is fork-tender and the sauce has thickened.
8
Before serving, garnish with toasted sesame seeds and almonds. Serve hot with couscous or rice.
Nutrition Information
17.5g
Fat
22.5g
Carbs
20g
Protein
3.5g
Fiber
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Beef Tagine with Prunes and Nuts?
It is a slow-cooked North African stew featuring tender beef, sweet prunes, crunchy almonds, and a blend of aromatic spices.
How many people does this recipe serve?
This recipe is portioned to serve 2 people.
What are the primary spices used in this dish?
The dish uses ground cumin, black pepper, ground cinnamon, and saffron.
How long does the beef need to simmer initially?
The meat should simmer gently for about 90 minutes before adding the first batch of prunes.
When are the prunes added?
Half of the prunes are added after 90 minutes of simmering, and the remaining half are added 30 minutes later.
What is the total simmering time for this recipe?
The total simmering time is approximately 150 minutes, divided into three stages.
How much beef is required for two servings?
You will need 250 grams of stewing beef, trimmed and cut into bite-sized pieces.
What type of fat is used for sautéing?
The recipe uses a combination of one tablespoon of butter and one tablespoon of olive oil.
How do you prepare the saffron?
Soak 1/2 teaspoon of saffron in 2 tablespoons of boiling water before adding it to the saucepan.
What are the traditional side dishes for this tagine?
It is traditionally served over fluffy couscous or warm rice.
What garnishes are added before serving?
The dish is garnished with toasted sesame seeds and toasted almonds.
How many calories are in one serving?
Each serving contains 325 calories.
What is the protein content per serving?
There are 20 grams of protein in each serving.
How much fat is in a single serving?
A single serving contains 17.5 grams of fat.
What is the carbohydrate count for this recipe?
There are 22.5 grams of carbohydrates per serving.
Is there any sweetener in the recipe?
Yes, one tablespoon of clear honey is added in the final cooking stage.
How much onion is needed?
The recipe calls for half of an onion, finely chopped.
What type of coriander is used?
The recipe uses 4 tablespoons of chopped fresh coriander.
How many prunes are required?
The recipe requires 200 grams of stoned prunes.
What is the fiber content per serving?
Each serving provides 3.5 grams of fiber.
Is salt added to the dish?
Yes, a pinch of salt and pepper is added and adjusted to taste at the end.
What is the sugar content of this dish?
There are 10 grams of sugar per serving.
How much water is added during cooking?
One cup of water is added, plus the liquid from the soaked saffron.
What is the first step of the instructions?
Combine butter and olive oil in a large saucepan over medium heat until melted.
When are the spices sautéed?
Sauté the cumin, pepper, and cinnamon for about 30 seconds after the butter has melted.
How many almonds are used in the recipe?
The recipe uses 10 toasted almonds as a garnish.
What type of sesame seeds are used?
One tablespoon of toasted sesame seeds is used for the final garnish.
Should the pot be covered while simmering?
The pot should be kept mostly covered to maintain heat while allowing some steam to escape.
How can you tell when the meat is done?
The meat is done when it is fork-tender and the sauce has thickened.
What is the purpose of adding honey at the end?
Honey adds a sweet glaze to the sauce and helps it thicken during the final 30 minutes of simmering.