Let’s get started!📋
, the average proportions
To prepare your dish with 1.5 kg of meat (beef or lamb), The Meat and the Base: Meat: 1.5 kg of beef pieces (e.g., chuck, shank) or lamb (e.g., shoulder, neck)
Onions: 3 large onions (sliced or chopped)
Garlic: 3 to 4 cloves of garlic (pressed)
Oil: 4 to 5 tablespoons of olive oil
The Marinade and Spices:
Salt and Pepper: To taste (approximately 1.5 teaspoons of salt and 1 teaspoon of pepper)
Turmeric: 1.5 teaspoons
Ginger: 1.5 teaspoons
Saffron: 1 generous Pinch of saffron threads (pistils)
Cinnamon: 1 teaspoon (for the meat) + 1 cinnamon stick (optional)
Herbs: 1 tied bunch of fresh parsley and fresh coriander
Water: Approximately 400 to 500 ml of water or stock (adjust during cooking)
Prunes and Garnish (Steps C & E) Prunes: 350 g to 400 g pitted prunes Sugar or Honey: 3 tablespoons of honey (or sugar)
to candy the prunes in the Cinnamon sauce: 1 additional teaspoon (to caramelize the prunes)
Almonds: 100 g blanched almonds (blanched and toasted in a pan)
Sesame Seeds: 2 tablespoons (toasted, for the final decoration)
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🍳 Step-by-Step Preparation
Step 1: Preparation and Marinade
• Mix all marinade ingredients (onion, garlic, olive oil, salt, pepper, turmeric, ginger, saffron, cinnamon, parsley, and coriander) in a large bowl.
• Coat the meat thoroughly in the spice mixture.
• Cover and refrigerate for at least 2 hours (ideally overnight).
Step 2: Cooking the Meat
• Heat a little olive oil in your tajine or heavy-bottom pot.
• Sauté the marinated meat along with the minced onion.
• Pour in one glass of water or bouillon.
• Cover and cook on low heat for 1.5 to 2 hours until the meat is tender.
Step 3: Adding the Prunes
The best method for caramelizing 250g prunes, this classic method, involves poaching the prunes individually to obtain a shiny, sweet glaze. How to do it: Place the rinsed prunes in a small saucepan and cover them with water.
Boil for 10 to 15 minutes, until tender, then drain them, removing most of the water. Now for the caramelization:
Add one ladleful of the flavorful broth from your meat,
1 teaspoon of cinnamon, and 1 to 2 tablespoons of honey (or brown sugar) in the saucepan. Simmer over low heat for 5 to 10 minutes, stirring gently, until the liquid transforms into a thick, glossy syrup.
• Add 250g of pitted prunes directly into the tajine.
• Sprinkle with a little extra cinnamon and sesame seeds.
• Pour in a tiny bit of hot water if the pot looks dry.
• Let everything simmer covered for another 20 to 30 minutes.
Step 4: Reducing the Sauce
• Remove the lid completely.
• Keep the heat low to let the liquid evaporate and thicken.
• Stir gently to coat the meat and prunes in the juices.
• The sauce should become rich, glossy, and slightly syrupy.
Step 5: Final Presentation & Serving
Place the caramelized prunes and their sweet syrup on the meat just before serving, and sprinkle with toasted sesame seeds and almonds.
Serve the hot tajine directly in its traditional terracotta dish.
• Garnish the top with toasted almonds and extra sesame seeds.
• Serve immediately alongside warm Moroccan bread
Let’s get started!📋
, the average proportions
To prepare your dish with 1.5 kg of meat (beef or lamb), The Meat and the Base: Meat: 1.5 kg of beef pieces (e.g., chuck, shank) or lamb (e.g., shoulder, neck)
Onions: 3 large onions (sliced or chopped)
Garlic: 3 to 4 cloves of garlic (pressed)
Oil: 4 to 5 tablespoons of olive oil
The Marinade and Spices:
Salt and Pepper: To taste (approximately 1.5 teaspoons of salt and 1 teaspoon of pepper)
Turmeric: 1.5 teaspoons
Ginger: 1.5 teaspoons
Saffron: 1 generous Pinch of saffron threads (pistils)
Cinnamon: 1 teaspoon (for the meat) + 1 cinnamon stick (optional)
Herbs: 1 tied bunch of fresh parsley and fresh coriander
Water: Approximately 400 to 500 ml of water or stock (adjust during cooking)
Prunes and Garnish (Steps C & E) Prunes: 350 g to 400 g pitted prunes Sugar or Honey: 3 tablespoons of honey (or sugar)
to candy the prunes in the Cinnamon sauce: 1 additional teaspoon (to caramelize the prunes)
Almonds: 100 g blanched almonds (blanched and toasted in a pan)
Sesame Seeds: 2 tablespoons (toasted, for the final decoration)
________________________________________
🍳 Step-by-Step Preparation
Step 1: Preparation and Marinade
• Mix all marinade ingredients (onion, garlic, olive oil, salt, pepper, turmeric, ginger, saffron, cinnamon, parsley, and coriander) in a large bowl.
• Coat the meat thoroughly in the spice mixture.
• Cover and refrigerate for at least 2 hours (ideally overnight).
Step 2: Cooking the Meat
• Heat a little olive oil in your tajine or heavy-bottom pot.
• Sauté the marinated meat along with the minced onion.
• Pour in one glass of water or bouillon.
• Cover and cook on low heat for 1.5 to 2 hours until the meat is tender.
Dining and Cooking