This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions!
WRITTEN RECIPE: http://goo.gl/CZs0L8
INGREDIENTS:
– 2 pounds (1 kilo) tender beef or lamb
– 2 tablespoon vegetable oil
– 2 onions (grated)
– 2 garlic cloves (crushed)
– 1 teaspoon ground ginger
– 1/2 teaspoon ground Turmeric
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cinnamon stick
– A pinch of ras el hanout (optional)
– 1 tablespoon saffron water (large pinch of saffron + 1/4 cup water)
Caramelized prunes (cooked separately):
– 10.5 oz (300 grams) prunes
– 2 tablespoons unsalted butter
– 1/2 teaspoon ground cinnamon
– 2 tablespoons honey
– 1 cup sauce from the meat tagine
Decoration
– Fried almonds
– sesame seeds
STEPS:
A- Preparing the ingredients
1- First, soak the saffron threads in some warm water for 10 minutes.
2- Grate the garlic cloves
3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces.
B- Cooking the Meat
4- On low heat, in a large pot, drizzle the vegetable oil.
5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together.
6- Add the meat pieces to the pot and mix in.
7- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat.
8- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done.
C- Preparing the Prunes
9- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up.
10- In a separate saucepan, on medium heat, melt the butter.
11- Add 1 cup of the tagine sauce to the butter.
12- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft.
13- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft.
D- Final steps
14- Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Depending on the cut, it may take 1 to 2 hours.
At the end, the meat is soft and the sauce is thick.
15- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add a handful of fried almonds, and finish with a sprinkle of sesame seeds.
Serve immediately with crusty bread. Hmmm… delicious.
Bon appetit!
* If you’d like to watch a Dada (traditional Moroccan cook) make this dish, check out this video: https://flavorsofmorocco.teachable.com/p/beef-and-prune-tagine
38 Comments
Thank you for this video, very nice and delicious recipe!
You should try Paksitan food
Thank you alia this is so helpful
Great and fast
Rubbish….too many short cuts
Omg I loved this!!! 😍
Ps. What's the music? 😍
I tried most of your recipes!!! And it’s just all great!!! I truly recommend all her recipes!! Legitimately Moroccan cuisine!!!
Harira, all the tagines!!!
😍الله يعطيك الصحة
Allah may reward u so simple and good ur videos…thanks u Allah may bless u.I just also want to say i add a litle rose water to prunes they give it a special touch and taste
I've made Alia's djaj mchermel numerous times. I'm gonna make this one tomorrow 👌🏻
At what level of flame should I brown the beef pieces and onions before adding water?
OMG! Looks so delicious!
Love morracn dishes
Hi there thanks for the video what do you do with the rest of the safran?
https://youtu.be/dCHgfIvVMLo 😍😍
Can this en made in the oven
Can you please let me know where you find the ingredients in America ?
Well as you know well tagine is the dish not the actual food you've cooked which isn't called tagine anymore when you cook it in normal pan. Tagine has to be cooked in its dish at a very low heat!
This is and will forever be THE BEST MOROCCAN YOUTUBE COOKING Channel for English speaking people. I cannot find close to nothing that is not strictly in Moroccan Arabic, even the captions. Thank you!
Can I use this with cubed meat?
Tbark Allah 3lik Tahiya Tayiba min
Salzburg Annamsa
can this be cooked in a tagine?
Delicious…I love international cooking…I tried the Moroccan tagine and it was delicious
New subscriber here 🤗🤗🤗 moroccan wife
A pinch of what? What spice is that
This actually made my mouth water
Hi @cookingwithaliya what is this music in this video? I love it pls tell me??🙏
Im gonna try ths dish
This recipe is typically Algerian origin food, it is called Tajin Hlou but we prepare it better than this ,
Just made this today for my family and everyone absolutely lovedddd it. I ended up using lamb for the meat, but I’m sure it would be amazing either way. Can’t wait to make more of your recipes!
بالصحة والراحة عليا💖💖💖💖
This recipe is gold, so tasty! Thank you for sharing the authentic taste of Morocco with us!
Why didn’t you use a Tajine?
Everything is perfect except, I don’t know what Ras El Hanout is, plus I live in the US, do you have the name in English? Or an equivalent in the US?
That not tajin ??
Alia, your cooking is the best!
Hi madaam…i really like your recipes
I’m married to a Moroccan and I have never made anything that is Moroccan food and this is the first thing I tried today and he could not believe that this was my first time it turned out so good you should have just smelled my kitchen absolutely love and the taste omg even I got tears of joy was so proud of my self today thank u so much alia for these amazing recipes I will definitely try others on your channel❤